Serves: 4-6

Ingredients:
 
Sauce:
3 tb Thai sweet chili sauce
1/4 cup soy sauce (or Fish Sauce)
1/2 cup peanut butter
3 tbls tamarind sauce  ( and/or 3-4 tbls of ketchup is good also)
3 tbls brown sugar  (or) 1/4 cup palm sugar
Remaining Ingredients
1 pack rice noodles
1/4 cup peanut oil
6 green onions, cut into 1-inch pieces
1 cup bean sprouts
4 cloves minced garlic
1/2 Tablespoons red pepper
Crushed peanuts
Choped Cilantro
1 pound tofu, cut into 1/2-inch cubes
1/4 cup sweet rice (or apple cider) vinegar
1 medium egg, beaten

Instructions:
Sauce: Combine chili sauce, soy sauce, peanut butter, and brown sugar. Stir until uniform and set aside.
Noodles: Soak noodles in large bowl filled with warm water for 1/2 hour or more. Remove from bowl, drain, and rinse with cold water.
Stif Fry:
Heat peanut oil in wok.
Add green onions, garlic, bean sprouts, and red pepper. Stir-fry 3-5 minutes.
Add tofu and stir-fry for 2 minutes.
Add drained and prepared noodles. Cook for 5 minutes.
Stir in 1 medium egg, beaten
Add peanut butter mixture and vinegar; stir for 2 minutes.
Mix in nuts and cilantro, holding back a handful of each to use as garnish. Serve.