Pad Thai

I have been super sick lately so I wanted to make something spicy!!! so here we go this one can be as hot as you want, I went a little crazy and added like 3 times the Sriracha..... OOPS :)

Pad Thai

   1 pound rice noodles (see picture)
    warm water
    1 pound extra firm tofu (I use the Pre done tofu from Trader Joes, check the Pic)
    canola oil
    1/2 cup soy sauce
    3/4 cup sugar
    3/4 cup white vinegar
    3 teaspoons Sriracha (more if you like it hot)
    8 green onions
    1 cup shredded carrots
    3/4 cup roasted peanuts, roughly chopped
    lime wedges, to serve 

1.     Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.

2. For tofu, I like to use the tofu that comes pre-marinated from Trader Joes, I use the soy sauce one, and 2packs should do just fine. Cut up and set aside.

3. Mix the soy sauce, vinegar, sugar, and Sriracha in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons of oil in a medium hot wok and add the noodles coating them with the oil. Add the soy sauce mixture into the wok and bring to a boil while gently folding the noodles.

4. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles. Try not to break the noodles. When almost all the liquid has been absorbed, add the tofu and cook for about two minutes longer--until the tofu is warm.

5. Serve the Pad Thai with a heavy garnish of carrots and peanuts with lime wedges on the side.