Fried Rice Noodles

Aaahhh, Pat Thai! So many noodles, so little time. This is a recent variation that worked pretty well. It is just as good without tofu but makes a complete meal with it. If you are feeling carnivorous, cooking a little chicken or shrimp with it is good as well.

Ingredients
Rice Noodles - 1 large package
Sliced vegetables - (Peppers, mushrooms, spinach or bok choi, green onions, hot peppers)
Tofu (optional) - 1 pound cubed
Egg (Optional) - 2, beaten
Soy sauce - 2 tbs
Cilantro - 1 cup chopped
Sugar - 1 tbs.
Chicken or Veggie broth - 1 cup
Garlic - 2 cloves, crushed
Ginger - 2 tbs, grated
Sesame oil - for frying

Sides
Chopped cilantro, chopped peanuts, soy sauce, hot pepper paste, and lime wedges

Wok it up
Soak noodles in hot water for at least 20 minutes. Chop vegetables and place in separate bowls or piles. Mix broth, soy sauce, cilantro, sugar, and ginger in a small bowl.

Drain noodles and set aside. Heat up large frying pan or wok and then add 1 tbs oil. Pan should be hot. Add egg and quickly stir, then let sit so they form a solid disk. You may want to flip it to brown the other side. Take the egg 'pancake' out of pan and put on chopping board. Add 2 tbs oil to pan and add garlic. Stir for one minute and then add tofu. Keep stirring and then add vegetables, one kind at a time, from hardest to softest (Peppers before mushrooms before spinach for example). Keep stirring and flipping so they don't burn or stick. When the vegetables are soft, add the noodles. Cook for 5 minutes, mixing regularly. As the noodles soften and things look ready to eat, add the broth mixture to the pan. Let this heat up, but not boil away completely. Remove from heat and serve.

In between stirs of the wok, you should slice the egg into strips and place in a bowl as a topping. Along with the egg, serve with peanuts, lime wedges, chopped cilantro, soy sauce, and pepper paste.