Instructions: 1. Bring 2 cups of water to a boil (or use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. (Check firmness frequently, as you would regular pasta.) Rinse with cold water for 30 seconds. Drain well and set aside.

2. Lightly coat tofu cubes with the flour. Heat 1 Tbsp. oil in a wok. Add tofu, season with a few grindings of pepper. Stir fry about 3 minutes or until lightly browned. Remove from pan onto paper towelling to drain

3. Add oil to the wok if needed. Stir-fry the bok choy for 4 to 5 minutes; add the garlic, ginger, peanuts and stir fry for almost 1 minute or until aromatic. Add the green onions, bean sprouts and chile pepper to taste. Stir fry 1 minute.

4. Make a well in the pan. Add the Thai sauce and broth and stir, drawing in the vegetables as you do. Add more water to thin to sauce consistency. Remove from heat. Add the noodles, cilantro, and lime juice; toss to combine and serve at once.

A similar recipe can be found at the Thai Kitchen website: http://www.thaikitchen.com/recipes/noodles/padThaiEasy.html

Thai Kitchen products:
* "Pad Thai Sauce" in an 8-oz jar. Ingredients include fish sauce: unrefined cane sugar, tomato, water, anchovy extract, garlic, shallots, vegetable oil and/or soybean oil, salt, rice vinegar, spices). this product may contain peanuts.

* Stir-Fry Rice Noodles in an 8-oz package

NOTES : The classic dish is made easy with a prepared sauce from Thai Kitchen. Regular tofu has the right texture for stir fry, especially when lightly breaded, as in this recipe. Could make the dish with angelhair and vary the vegetables.

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