Have you ever looked at a recipe and been intimidated? Well, this is that recipe for sure. But once you make it, and get a good feel for it, you will love it and it will become a staple in your house, like it is in mine.

Parina’s Pad Thai recipe:
14 oz. Rice noodles
3 tbs oil (your preference)
3/4-1 onion, minced
2 carrots, peeled and cut into matchsticks
3 gloves garlic minced
1/2 lb of meat, your choice
1/4 cup fish sauce
1/8 cup sugar
2 tbs tamarind juice (I use more)
1 tbs paprika
1 tbs vinegar
1/2 cup fried tofu
2 tbs preserved pickled cabbage, cut up
1 egg, beaten
1/4 cup chives, inch long strips
1/4 cup ground roasted peanuts
2 tbs cilantro
1 cup bean sprouts (optional)
Lime wedges served on the side

Soak noodles in warm water for about 30 min. Drain, set aside. Heat large skillet until hot, add oil. Cook onions and carrots until tender. Add meat season with s/p. When almost cooked, add garlic and cook for a minute more. Add noodles and stir through until translucent. Reduce heat so it doesn’t burn. Add fish sauce, sugar, tamarind, vinegar and paprika. Mix well. Stir in tofu and cabbage. Make a well in the middle of the pan, add a tiny bit more oil if it seems dry. Add egg and scramble in the well. When almost set, fold noodles over the egg. Heat through for a few more minutes. Top with chives, cilantro, peanuts and bean sprouts. Enjoy!

You may have to cook the noodles in two batches. Cook all the vegetables and protein together. Reserve half in a bowl and add half the noodles to the pan. Repeat.