This is the Pad Thai recipe I learned in my cooking class. Traditional Pad Thai usually contains shrimp and fish sauce. This version substitutes tofu and light soy sauce.
3 – 4 garlic cloves, pressed
50 grams diced tofu
2 T soy sauce
1 t white sugar
1 cup warm water
150 grams rice noodles
2 T ground peanuts
1 cup mung bean sprouts
2 green onions, sliced
1/4 of a lime
Soak the rice noodles in warm water for 2 minutes, and set aside.
Heat the oil in a wok over medium heat for 30 seconds. Add the garlic and fry until it becomes fragrant. Add the tofu.
Crack the egg straight into the wok, immediately add the soy sauce and sugar, stir rapidly until the egg is scrambled and cooked, then push it all up onto one side of the wok.
Pour the water into the bottom of the wok and add the noodles. Stir the noodles and cook until they become soft.
Add the peanuts and the bean sprouts, then mix everything together. Fry for another 30 seconds, add the green onions, and cook until most of the liquid is absorbed. Squeeze the lime over the noodles and serve.
In Thailand, Pad Thai is seasoned to taste after serving with soy (or fish) sauce for saltiness, sugar for sweetness, lime juice or rice vinegar for sourness, and dried chili for spiciness.