Pad Thai

Ingredients:

1/2 pound dry rice noodles
3 tablespoons canola oil
3 large garlic cloves, minced
1/2 pound cleaned and peeled shrimp, cut lengthwise in half
1 pound extra-firm tofu, cubed
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
2 teaspoons paprika
6 scallions, cut into 2-inch pieces
2 cups bean sprouts
1/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:

1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.

2. In a wok or large stockpot, heat the oil over medium-high heat.

3. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through.

4. Pile onto a large platter and garnish with peanuts, and wedges of lime.