Pad Thai Tofu

This stuff is so fabulous, you'll never want to order it from a restaurant again! Plus, you get to use rice noodles...fun!

Rice noodles look like this:
They come in a wide and vermicelli varieties, and are made from brown or white rice flour and water. That's it. They're entertaining to use because, in most cases, including this one, you don't actually boil them...at all. Check it:

The first thing you need to do for scintillating Pad Thai is to soak the entire package of dry noodles in hot water (I use Annie Chun's). Fill up a bowl in your sink then toss 'em in. Done. While they're soaking, whisk the following together in a small bowl or cup:
1/4 cup soy sauce
juice of one lemon (or a couple squirts of the packaged stuff)
dash of sugar
dash of red pepper flakes (more if ya want extra ka*POW*)

Then, warm up some oil in your biggest skillet over med-high heat. You really will need your BIGGEST skillet. Then add:
1 onion, diced (shallots would be tasty too)
2-10 cloves garlic, minced few
handfuls bean sprouts
as much as you want of your fantastic baked tofu, diced

Saute for about 3 minutes, or until the onions are softish and the garlic is fragrant. Then, crank up the heat, drain your noodles and add them to the skillet. Pour your soy sauce mixture over the top and start tossin' like a mad man. The heat needs to be quite high in order to stir fry the noodles into submission, but you don't want anything to burn...so toss, toss, toss. When the rice noodles are soft, dump everything into a big bowl and try not to faint at your greatness.

Pad Thai is usually served with lots of topping options. Here are a few ideas:
cilantro (oh YES!)
chopped scallions
chopped peanuts
unsweetened coconut
lemon wedges
extra soy sauce
extra garlic
extra love