Summer Phat Thai

This is my modified version of the Phat Thai recipe I learned in cooking class while traveling in Thailand.

- Rice Noodles (soak in hot water until soft)
- Shredded Carrot and Broccoli stalks (you can sometimes get this pre-shredded at Trader Joe's)
- 1/2 pack Extra Firm Tofu cubed (I use the high protein stuff from TJ's)
- ~5 Green Onion (chopped)
- 1/2 Red Bell Pepper (chopped)
- 3 Eggs
- Soy Sauce
- Fish Sauce (don't be scared..)
- Hot Pepper Flakes
- Peanuts (coarsely chopped)
- Lime
- Fresh Mint (chopped)
- Vegetable oil

Heat a few tablespoons of oil in a wok with about 1/2 of the green onion, mostly the whites. Cook for about a minute and add in 3 eggs. Break yokes but allow to cook, stirring occasionally. When eggs are almost fully cooked add the tofu and the hot pepper flakes. Cook for about a minute and add in vegetables (pepper, broccoli and carrot). Stir and add a few tablespoons of soy sauce, about a tablespoon of fish sauce (yes, it will smell fishy, don't worry!) and squeeze in the juice from 1/2 a lime. Continue stirring and add in the desired amount of soft noodles. Continue to stir and when dish is fully cooked, stir in the remainder of the green onion.
Serve topped with crushed peanuts, fresh mint and a lime wedge or two. Add more hot pepper flakes and soy if desired. Enjoy :)