HOME STYLE PAD THAI

8 oz. thin rice noodles or angel hair spaghetti
4 oz firm tofu cut into ½ inch cubes
3 tbsp fish sauce
¼ cup fresh lime juice 2 – 3 limes
2 tbsp sugar
8 oz ground chicken
2 cloves garlic, finely chopped
¼ tsp cayenne
2 large eggs, lightly beaten
2 cups thinly sliced napa cabbage
1 cup fresh bean sprouts
½ cup loosely packed cilantro leaves
¼ cup unsalted roasted peanuts
2 tsps. Veg oil
2 green onions thinly sliced
Lime wedges

If using rice noodles, soak in large bowl containing enough hot water to cover. Let stand 20 minutes, drain. If using pasta, cook and drain, rinse well with cold running water.

Place tofu between several layers of paper towels, press lightly to drain.

In small bowl combine fish sauce, lime juice and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts.

In non-stick 12 inch skillet, heat oil over medium high heat, till hot. Add tofu and cook 5 minutes or till golden. Stir occasionally, remove to a small bowl.

In same skillet, cook chicken, garlic and ground red pepper, over med high heat 3 – 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds till they start to set.

To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish sauce mixture. Using tongs or forks, toss to combine, and cook for 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions, toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.