Pad Thai

I'm a big fan of Pad Thai and it was a long time before I attempted to make this very popular Thai noodle dish at home.  Eventually I did end up trying a handful of vegan renditions, but the "Pad Thai" (page 236) from this book is the most authentic presentation I've made so far.  I didn't use the rice noodles as called for in the recipe, the ones that you just soak in hot water, as these are not my most favorite.  Instead, I used Japanese somen style noodles (and only half the amount called for); I think any Asian noodle would work here, including lo mein, udon, or ramen.  The sauce is really what makes this dish happen, a mixture of soy sauce, lime juice, sugar, tamarind, tomato paste, and crushed red pepper.  I did not use any oil to sauté the diced tofu, or the onion, instead just relying on my non-stick skillet to handle the job without.  The cooked noodles are tossed with the sauce, onion, and tofu, piled onto a serving platter, and topped with chopped peanuts, cilantro, and bean sprouts.  Don't forget the lime!