Pad Thai

I am in a hurry, but here is Pad Thai for Daniel and Claire:

Ingrediants:
half a block of tofu
7 oz of rice noodles
oil
garlic
about 1/3 c. green onions, cut up into appetizing lengths
1/2 T. brown sugar
2 T. soy sauce
3 T. mushroom sauce (or veg stir fry sauce is what I think the bottle calls it. It's still mushroom sauce.)
1 egg, beaten
some bean sprouts
3 T. water

1. Put oil in pan and heat with garlic until it smells nice (you can use vegetable oil, canola oil, sesame oil, it doesn't much matter). Slice the tofu into small, thinnish slices and stirfry until it turns brown.
2. This is where you'd add meat if you were using meat. But I don't.
3. Mix in a bowl the water, soy sauce, sugar, and mushroom sauce. Set aside.
4. When the tofu is cooked, put in the egg and scramble it around.
5. Add the soy sauce-sugar mixture.
6. Put in the noodles. Add some water and cover until cooked. You may need to add more water, so keep it on hand.
7. When noodles are cooked, readjust the seasoning; I recommend adding more sugar, soy sauce, and probably some hot pepper too. You may also want salt.
8. Add bean sprouts and onions and turn off heat. Garnish with ground peanuts, chilli powder, brown sugar, more bean sprouts, and lime juice to taste.


Easy peasy, right? Serves about 4, roughly 250 calories/serving.

When readjusting for more people, remember to cut the tofu thin. Cooking the rice noodles seperately may be necessary.

I'm off to work.

(This morning when I tried to post this, blogger said, "Do you mean DELORT?" and ate it, but now I find it exists again in whole form. Weird.)