SERVINGS : 2
4 ounces of rice noodles
4 tablespoons vegetable oil
4 ounces firm tofu, strained and cut into 1⁄4-inch cubes or strips
4 ounces skinless, boneless chicken, sliced thin; or 1 cup vegetables of choice, sliced thin (about 1/8-inch thick), for vegetarian dish
1/3 cup Chef Nikky’s pad thai sauce
2 cups bean sprouts
2 scallions, cut into 2-inch pieces
garnish : bean sprouts, crushed unsalted peanuts
In a medium bowl, soak rice noodles for 2 hours in enough lukewarm water to cover. Do not use hot water, as it will make noodles mushy when stir-frying. Drain noodles and reserve.
Heat oil in a large non-stick wok or skillet over medium high heat. Fry tofu until crisp and remove with a slotted spoon. Set aside.
Add chicken and stir-fry until done. Add shrimp and cook until no longer translucent. Add eggs, stirring to scramble, and cook until set. (For vegetarian, stir-fry vegetables until they begin to soften, 2 to 3 minutes.)
Add noodles and tofu and up to 1⁄4 cup water to steam the noodles. Cook until noodles are soft, about 2 to 4 minutes.
Once noodles are soft, add Nikky’s Pad Thai Sauce. Stir fry for 2 to 3 minutes until all sauce is absorbed into noodles. When liquid is absorbed, remove wok from heat. If your wok is not hot enough, you will see a lot of juice in the wok at this point.
Add 1 cup of bean sprouts and all scallions and toss to combine.
Serve immediately topped with remaining 1 cup fresh bean sprouts and crushed peanuts.