Pad Thai Noodle

7 ounces (half a 14-ounce package) dried rice stick noodles

1 tablespoon corn oil

1 egg

¼ cup fried tofu, cut into small strips

4 ounces diced chicken, beef, pork, shrimp or tofu

2 teaspoons vinegar

2 teaspoons fish sauce

2 teaspoons sugar

2 teaspoons tamarind juice

1 tablespoon chopped peanuts

½ cup been sprouts, plus more for garnish

Lime, for garnish

Soak rice noodles in water for 45 minutes. Strain noodles, set aside.

In a large skillet or wok heat oil, scramble in egg and then add meat. After stirring for a few minutes, add noodles and vinegar. Add fish sauce, sugar, tamarind sauce, to suit taste (salty or sweet.) Add peanuts. Just before turning off burner, add bean sprouts and toss gently. Garnish with additional fresh bean sprouts and slices of lime.

Serves two.