Pad Thai (the easy way)

8 oz rice noodles

1/4 c. canola oil

5 T. tamarind paste

1/4 c. fish sauce

1/3 c. honey

2 T. rice vinegar

2 t. red pepper flakes

1/4 c. chopped green onions

3 cloves garlic, minced

1 small head Napa (or chinese) cabbage, thinly sliced

1 1/2 c. mung bean sprouts

1/2 c. roasted peanuts

1/4 c. fresh cilantro, chopped

1 lb extra firm tofu, cubed

2 limes, quartered

1. Boil enough water to completely cover the noodles. Once the water boils, add noodles and remove from heat. Allow the noodles to soak 5 min, until tender and rinse with cold water. Set aside to drain.
2. Mix canola oil, tamarind paste, fish sauce, honey, rice vinegar, and red pepper flakes. Simmer until ready to use.
3. Heat a small amount of oil in a LARGE skillet. Add tofu, onions, garlic, cabbage, and bean sprouts and cook until tender and heated through.
4. Toss noodles, sauce, and vegetables together.
5. Serve with peanuts, cilantro, and lime on top.