Paul used to go out for Pad Thai several times a month at a restaurant downtown Madison during college. Unfortunately, it closed so we are left desperately trying to find the best recipe of Pad Thai that give use those college vibes. All other pad thai recipes that we have previously saved on here have been removed. And we may keep tweeking this one…

1/4 cup canola oil
2 egg
1pkg tofu, (7oz. or so) prepped (pressed for 30 minutes, cut thin and baked until firm)
8 oz or half a packet of rice noodles
5 tbsp white vinegar
2 tbsp lemon juice
2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp salt
1 tbsp white sugar

1 tsp paprika
1 tsp chili flakes
10-12oz bean sprouts -first recipe was 12 oz
1/2 cup roasted peanuts, chopped
4 green onions, cut into 1 inch sections

In a sauce pan, add noodles and cover with water. Place over med-high heat for 10-11 minutes. Drain and set aside.

Prep sauce – vinegar through sugar in a bowl.

In a wok, heat canola oil. Add eggs and stir until cooked. Add noodles, stir fry. Add prepped tofu and mix in. Add in prepped sauce and stir. While cooking and stirring, add a total of ~1 tsp paprika for color and ~1 tsp chili flakes for heat. Stir fry another minute. Add peanuts and green onions and cook until sauce is fully incorporated and a bit dry. Add the bean sprouts and turn off the heat and stir until well combined. Serve immediately.