INGREDIENTS FOR MARINADE:

7 oz. lean pork (sliced)
1 large egg
2 tbsp. light soy sauce
2 tbsp. oyster sauce
1 tbsp sugar
½ tsp. black pepper

INGREDIENTS FOR STIR FRYING:

1 pkg. tofu (approx. 14 oz. - cut into medium size pieces)
3 tbsp. light soy sauce
6 tbsp. oyster sauce
6 tbsp sugar
7 oz. rice stick noodles
3 large eggs
3 tbsp. tamarind juice (may be substituted with lime juice, lemon juice or vinegar)
3 tbsp. sweet radish (chopped)
½ cup olive oil for frying tofu
6 tbsp. olive oil for stir frying
3 tbsp. chopped garlic
6 tbsp. water for cooking
3 cups bean sprout
½ cup scallion
2 cups napa (cut into approximately 2 inch square pieces)
½ cup roasted peanuts

PREPARATION FOR MARINADE:

Marinate the pork with 1 egg, 2 tbsp. light soy sauce, 2 tbsp. oyster sauce, 1 tbsp. sugar, and ½ tsp. black pepper for a minimum of 30 minutes (but may be for 10 minutes if in a rush).

PREPARATION FOR STIR FRYING:

1. Soak the noodles in water for a few minutes or until soft, then drain the water and set aside.
2. Meanwhile, heat ½ cup olive oil in a small pan or wok and fry the tofu until golden brown, then set aside.
3. In a deep wok, heat 6 tbsp. olive oil, then add the garlic, frying for a few minutes until well done. Then add the marinated pork and continue frying with the garlic for several minutes. Then move the contents to one side of the wok.
4. Put 6 tbsp. of water in the same wok, then add the noodles and stir fry the noodles for several minutes until tender. Then combine with the contents that were set aside and add the napa. Continue to stir for a few minutes and move the contents to one side of the wok again.
5. Using a medium to low heat setting, for each serving break an egg in the wok breaking the yolk and spreading it out in the wok. Add the remaining oyster sauce, light soy sauce and. sugar, as well as the fried tofu, sweet radish and tamarind juice.
6. Continue mixing together for about 2 minutes, then add 1 cup of bean sprouts and stir together very quickly.
7. Remove to a plate and decorate with cilantro.
8. Serve with lime and the remaining bean sprouts on the side.

Makes 3 servings

Tip #1: Ground chili peppers and sugar can be served on the side for those who prefer their Pad Thai more spicy or sweet.

Tip #2: Pad Thai is best when each serving is cooked separately. If you would like to try serving this way, follow the cooking instructions in paragraphs 4 through 7 for each serving and use 1/3 of the ingredients in paragraphs 4 through 7 for each serving.

Note: I prefer soft tofu, but you can select firm if you prefer.