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Pad Thai

½ Pkg Rice noodles (flat linguini style)

1 Egg beaten

¼ Cup Crushed Peanuts

1 Cup Bean Sprouts

½ Pkg Tofu

1 Jar Pad Thai Sauce

2 Tbsp Oil (Olive oil recommended)

Slice Tofu ½” layers. Press moisture out by placing on cookie between paper towels. Place another cookie sheet on top and weigh it down with 2L bottle of pop for 2 hours.

Once most of moisture is out of Tofu, put a bit of Pad Thai Sauce to lightly coated it and set aside to absorb for 20 minutes. In a small pan, fry up the beaten eggs and cook scrambled. Set aside.

In a deep frying pan, heat oil. Fry Tofu until it starts to brown. Add the bean sprouts and most of the peanuts leaving some for garnish.

In a separate pot, bring water to boil. Add Rice noodles. Follow instructions on  package. Do not overcook noodles. Rinse and drain well. In a large bowl, place noodles and stir in the rest of the Pad Thai Sauce. Add the other mixture together and mix well. Add remaining peanuts on top and serve.