Pad Thai

Ingredients:

• 8 oz. flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup tofu, diced
• 2 eggs, beaten
• 1/4 cup soy sauce
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 1/4 cup peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Boil water and cook rice noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat vegetable oil over medium-high heat. Add garlic and onion, and stir-fry for 2 minutes.
3. Add bell pepper, carrot, and tofu, and cook for another 3-4 minutes until vegetables are tender.
4. Push vegetables to one side of the pan and pour beaten eggs onto the other side. Scramble eggs until cooked through, then mix with vegetables.
5. In a small bowl, whisk together soy sauce, tamarind paste, and brown sugar. Pour mixture over noodles and vegetables in the wok.
6. Stir well to combine all ingredients and cook for another 2-3 minutes until heated through.
7. Serve Pad Thai hot, garnished with chopped peanuts, cilantro, and lime wedges.