Thai Noodles

Magazine subscribers always have a magazine that they REALLY look forward to getting, and mine happens to be Fine Cooking. Making its arrival even sweeter is that it only comes every other month. What I love about this mag is how they unpack the mysteries of cooking; they have an explicit approach that makes everything from the roasted chicken feast to the nuances of tomato sauce approachable and fun. It's a little bit Alton Brown food science, a bit 30-minutes meals (without that annoying Rachael Ray!), and a bit Follow that Food (for the way they will create 5 recipes on one ingredient).

The March 06 edition has a section on Rice Noodle Stir-Fries, and I pulled this simple recipe out cuz the ingredients looked tasty and I'm always interested in tackling my restaurant favorites. The basic idea behind these stir-fries (think Pad Thai) is that while you are soaking the noodles in warm water, you will begin to cook the topping. After a brief soak, noodles are added to the sauce, a few other things are added, and voila-Thai Noodles.
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Stir-Fried Noodles with Tofu, Scallions & Peanuts
Serves two (with leftovers)

4 oz. dried wide (pad thai) rice noodles
2 tbsp. soy sauce
2 tbsp. unsulphured molasses
1 tbsp. rice vinegar
1 tbsp. ketchup (seems weird, but it works)
1 tbsp.. minced fresh ginger
1/2 tsp. kosher salt
1/8 tsp. cayenne
2 tbsp. vegetable oil
1 tbsp. minced garlic
8 oz. extra-firm tofu, drained and sliced into 1/2 inch cubes
1 1/2 c. bean sprouts
2 scallions, trimmed and sliced diagonally into 1-inch lengths
1 large egg
2 tbsp. crushed unsalted peanuts
3 tbsp. chopped fresh cilantro
1 line, cut into wedges for serving
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*Soak the dried noodles in warm (110 F) water until pliable but still rather firm, about 30 minutes. Meanwhile, prep the rest of the ingredients.
*In a small bowl, whisk the soy sauce with molasses, rice vinegar, ketchup, ginger, salt, and cayenne.
*Once noodles are drained, heat 1 tbsp. of oil in a large skillet until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu and stir briefly to combine. Add the noodles and cook, stirring and tossing until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 or 2 tbsp. of water. Add the bean sprouts and scallions, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
*Push the noodles to one side of the skillet and add the remaining 1 tbsp. of oil. Crack the egg into the oil and scramble it lightly until almost cooked, breaking it up as you go (about 30 seconds). Fold the noodles back over the egg, add the peanuts, and stirfry, stirring gently, until the egg is completely cooked. Sprinkle with cilantro and serve immediately with lime wedges on the side.