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Pad Thai

List of Ingredients

2 cup vegetable stock or water
8 Tbsp. soy sauce
16 Tbsp. tomato sauce
12 Tbsp. sugar
16 Tbsp. vegetable oil
8 Tbsp. minced garlic
2 chopped onions
6 eggs, lightly beaten
4 cups of bean sprouts
12 Tbsp. chopped peanuts
2 lb. Thai rice sticks
1 lime wedge for each plate
12 oz. tofu, cubed



Recipe

Soften rice sticks in cold water.
Heat oil in large wok or skillet over high heat.
Brown tofu cubes; set aside.
Add onion, garlic and eggs; stir slowly for about one minute to separate yolk.
Add fish sauce, tomato sauce, tofu, 2 cups bean sprouts and sugar. Stir until well mixed and sprouts tender.
Add rice sticks and stir, making sure all noodles are coated with sauce.
Stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet.
Decorate with 1/2 remaining bean sprouts, chopped peanuts and lime wedges.
Set out additional bean sprouts, lime wedges and peanuts for individuals to add to their plates.
Serves 16