Pad Thai (donna’s Recipe)

God’s wisdom is fathomless, His decisions are unsearchable, His methods are mysterious and untraceable. No one has ever even understood His mind, let alone advised Him on the proper course of action. How futile and even arrogant for us to seek to determine what God is doing in a particular event or circumstance. We simply cannot search out the reasons behind His decisions or trace out the ways by which He brings those decisions to pass.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Thai		1	Servings

INGREDIENTS

14	oz	Dried Thai rice noodles, up
		to 16
1/2	c	Veg. oil
2	T	Chopped garlic
4		Squares very fresh tofu, cut
		up into bite-sized pieces
		up to 6
4		Eggs, lightly beaten
1/4	c	Soy sauce
8	t	Sugar
2	c	Bean sprouts, I do my own
		and prefer lentil and/or
		aduki to mung
8		Slender scallions, chopped
2		Limes, quartered up to 3
3		Pieces pickled radish
		peeled cut in
		matchsticks
		mine comes 4 pieces
		about
		5" long per package
3	T	Chili powder, with herbs
		not cayenne up to 4
		Snow peas, optional

INSTRUCTIONS

Soak the noodles in a large bowl of hot water; change water  frequently
to keep it hot. Leave soaking at least 30 min. (If you use  boiling
water, cook very, very briefly as these noodles tend to turn  to mush)
In largest, preferably nonstick, pot, heat half the oil on med. heat.
Add the garlic; add the beaten eggs. Stirfry, chopping egg, until  eggs
are lightly scrambled. Remove to a large bowl.  Add tofu to the pot.
Sprinkle on half the chili powder. Gently stirfry  until the tofu has
lost some of its moisture and chili powder coats  tofu. If using
snowpeas, add them during the last few minutes of  tofu-cooking.
Remove tofu (and pea pods) and add to the garlic-egg mixture.  Add
remaining oil to pan. Drain the noodles, which should be almost to
al-dente texture. Add the noodles to the pan. Gently stir the noodles,
exposing all sides to heat. Add the remaining chili powder, soy sauce,
sugar and radish. Continue to cook and stir until well mixed and until
noodles are thoroughly cooked. Add the bean sprouts, chopped  scallions
and garlic-egg-tofu mixture. Heat through.  Serve noodles with lime
wedges; squeeze juice on top of noodles. If  you happen to have
leftovers, it reheats very nicely. Just add more  fresh lime juice.
Posted to JEWISH-FOOD digest V97 #029 by Mark Cohen  or Donna Himelfarb
<mark.cohen@relex.com> on Jan 24, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1087 Calories From Fat: 402 Total Fat: 46.7g Cholesterol: 744mg Sodium: 2466.8mg Potassium: 1960.6mg Carbohydrates: 94.4g Fiber: 15.3g Sugar: 55.3g Protein: 86.6g