Recipe: Vegetarian Pad Thai

I'll admit it, I'm a little anxious about posting a photo of this dish. I adapted it from a recipe on allrecipes.com to make it veg-friendly and work with what I already have in my pantry, and in the process of doing so this dish became a total disaster.

In retrospect, I probably went wrong when I used different noodles than originally called for. the original recipe called for rice noodles, which I think is what I used. My mom had bought me some japanese noodles at a japanese grocery store during a visit last december, but the label is in japanese so I'm not sure what kind of noodles they are. In the future, I would use udon noodles.

ingredients:
1 (12 ounce) package rice noodles
2 tablespoons butter
1 package extra firm tofu, drained
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
3 tablespoons white sugar
2 cups bean sprout
3 green onions, chopped

directions:
1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
2. Heat butter in a wok or large heavy skillet. Saute tofu until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in tofu, and cook for 5 minutes. Add softened noodles, and vinegar, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. top with green onions.

serves 6