Ruthie's Pad Thai

Oh Ruthie. One of the loveliest little ladies I know. Aside from shining her bright light on all she meets, spreading love around the world and selling fabulous floral arrangements from a small shop on Maui's upcountry...she can cook. And my favorite thing she whips up, happens to be the best pad thai I've yet to try. She never had her measurements down to a science, so neither do I...but for you, I've tried to pay attention to how much goes here, and how little goes there...but this dish is based on a "taste as you go" method, so if you feel like something is lacking, add a dash.

NOTE: Yet again...asian food stores have everything your cupboard desires.

NEEDS:
1 Package Rice Stick Noodles
1 Package Pre-fried Tofu (chicken works too!)
1 large bunch Pak Choy, washed and chopped
2 handfuls Sugar Snap Peas, washed
1 bunch Broccoli, washed and chopped
2 handfuls Bean Sprouts, washed
1 large onion, chopped
2 cloves garlic, minced
1 large egg

For the Sauce:
6 heaping tbl Peanut Butter
1 cup Water
1 tsp Fish Sauce (optional)
4 tbl (light sodium) Soy Sauce
2 tbl Rice Vinegar
1 tbl Raw Sugar or Agave Syrup
1 tbl Mae-Ploy Red Chili Paste
4 tbl Sweet Chili Sauce

To Do:
Make your sauce, by throwing all ingredients into a blender. If you like it a bit spicier, add a little more chili paste. But please, start with a small amount and taste as you go! If it tastes too salty add a bit more sugar...too sweet, vinegar.

-Cut each tofu triangle into thirds and fry in about two tbl oil, until golden. Set aside.
-Add a little more oil to your wok, fry onion and garlic until soft. Add egg and scramble.
-Throw in Pak Choy, Peas and about half of your Bean Sprouts. Cook for about 2 mins stirring constantly and set entire wok aside.
-Prepare your noodles accoring to package directions. They should take no more than 3 mins so do this last.
-Oce noodles are prepared, throw your wok back on warm burner, add noodles.
-Mix everything as best you can (little challenging) pour sauce over it all and mix some more.
-Top with remaining bean sprouts and serve.

Grab yourself some chopsticks and enjoy a little heat on a blustery winters eve.