Phad Thai - cooking recipe

Ingredients

1/3 of a 16oz package dried rice noodles
3 tablespoons oil
1 cup firm tofu, diced
2 eggs, beaten
3 tablespoons peanuts, chopped
1/2 cup chives or 1/2 cup spring onion, tops cut into 1 inch pieces
2 cups bean sprouts
1/2 cup chicken, sliced thin (optional)
1 lime, cut into wedges
1 teaspoon dried crushed red pepper flakes (optional)
1 tablespoon sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons ketchup or 2 tablespoons chili sauce
2 tablespoons tamarind paste, diluted with 2 tablespoons water

Preparation

Soak noodles in warm water until rubbery, at least 30 minute Drain well.
While noodles soak, prepare all the other ingredients.
In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
Put 3 Tbs. Oil in wok and heat until hot.
Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
quickly add the tamarind/water mixture, stirring to soften noodles.
Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
Turn off heat.
Add chives and mix well.
Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).