Phad Thai

Jeremy and I have been eating this at least once a week since we got back from Thailand. (We ate it almost every day there!) We finally feel like we are perfecting it. It is a kind of dish to play with and add whatever sounds good. I like to taste the sauce before I put the noodles in and sometimes I don't add all the noodles, just enough to get covered in the sauce. So everybody should try this because it is so delicious.

6 oz. or so rice noodles (this is always hard to decide how much, but rice noodles try again)
2 Tbsp. oil
1 cup or so tofu cut into cubes
2 cloves garlic
2 Tbsp. fish sauce
2 Tbsp. soy sauce
3 1/2 Tbsp. sugar
2 Tbsp. tamarind juice or vinegar
1 cup bean sprouts
3 eggs
10-20 shrimp
some chopped, roasted, peanuts
Chili flakes
Green onions
1 lime

Soak noodles in lukewarm water for 20 minutes. Heat 2 Tbsp. oil in wok. Add 2 cloves garlic and start to brown. Get wok really hot, then add the following fairly quickly. (It is best to have everything out and ready to add in order because the cooking doesn't take long.) Add fish sauce, soy sauce, sugar, and tamarind juice or vinegar. Add tofu and stir fry. Add noodles, bean sproats, peanuts. Move everything over to one side of the wok and break eggs into pan. Scramble then mix in. Add everything else, juice the lime on the phad thai and serve quickly.