Personally, I couldn't tell you if this was anything like "real" Pad Thai, because I've never had it. I AM here to tell you that this is DELICIOUS!Ingredients:
1/4 C. Soy sauce (to replace Fish Sauce)
3 TBS. Brown Sugar
4 TSB. Lime Juice
1/2 tsp. Cayenne
1 TBS. Rice Wine Vinegar
8 Oz. Rice Noodles
4-8 oz. Silken Tofu
2 cloves garlic
2 lg Eggs, beaten
1 Md. Head Napa Cabbage
1 can Bean sprouts
cilantro
peanuts
green onion
limes
Instructions:
Prepare Rice Noodles (I soaked mine in hot water)
Combine first 5 sauce ingredients, set aside
Chop cabbage, beat eggs, set next to wok
Heat oil in wok (2 tbsp). Cook eggs with garlic and cayenne. Add noodles, cabbage, and sauce. Saute until cabbage is crisp tender, add tofu. Break it up and cook for 2-3 minutes. Remove from heat.
Garnish with bean sprouts, cilantro, peanuts, green onions, and limes.
**I made 2 batches of sauce. Most used for cooking, save some for garnish***
