Pad Thai is such a flavorful dish. When I first got Simply Thai Cooking (I have the second edition), I wasn't sure if I would make many of the recipes. They really have a lot of ingredients but actually they are pretty simple to make. I adapted this recipe by omitting the chicken breast and shrimp. I only used tofu. I've also made it with just chicken. The tamarind paste may be a little difficult to source but it stays for quite a long time in the refrigerator once you find it. Pad Thai (Adapted from Simply Thai Cooking ) 8 oz Thai rice noodles 16 oz tofu, extra firm 3 T tamarind paste (concentrate) 1/4 c warm water 6 T roasted unsalted peanuts 3 green onions, chopped 3 T fish sauce 2 T lime juice 2 T sugar 1/2 c canola oil 1 t garlic, chopped 2 eggs 1 c bean sprouts 1/2 t chili flakes Fresh cilantro Lime wedges Soak rice noodles in cold water for at least 1 hour. Place tofu on folded paper towels, place two folded paper towels on top....