Totally Rad Pad Thai
200 grams (7 oz) rice stick noodles
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
substitute for 4 eggs (use "amazingly simple egg" recipe on this site, but add another 1/8 cup water for each egg)
1 tablespoon rice vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 red chili, seeded and diced
2 cups bean sprouts
4 green onions, chopped
1 tablespoon lime juice
1/4 cup crushed peanuts
Boil water and cook noodles for 1-2 minutes, or according to directions on package. Set aside.
Heat oil in a wok or large pan over medium heat. Add garlic and cook for 1 minute. Add "egg" mixture, then quickly add noodles. Toss noodles in egg mixture until they are fully coated and no liquid remains.
Mix together vinegar, soy sauce, sugar and chili and stir into noodles until evenly coated.
Toss in remaining vegetables and lemon juice and cook for 1 more minute. Serve garnished with crushed peanuts.
Add different vegetables for variation, such as red peppers, broccoli or carrots. Also great with tofu marinated in soy sauce and stir fried.