Easy Pad Thai

Tonight we made Pad Thai for supper and it was delicious.  Slightly different than what I have had at various Thai restaurants, but nevertheless it was good.  We accidentally used double the amount of noodles, so...if you want some left overs...

Ingredients
14oz wide rice noodles
12 oz firm tofu
3 fat garlic cloves
1 bunch green onions
1 small bunch cilantro
1 tbsp vegetable oil
3 tbsp sweet chili sauce
3 tbsp nam pla (Thai fish sauce)
1.5 tbsp sugar
4 large eggs
1 handful crushed roasted peanuts
1/2 tsp dried chili flakes (or a bit more!)
2 limes
3.5 oz bean sprouts

1. Put noodles in a large bowl and pour boiling water  over them, stir gently and let soak.
2. Cut tofu into small cubes and cook over medium heat with 1 tbsp oil, until browned on all sides. Once cooked, move to a plate and soak up any excess oil with paper towel.

3.  Slice the green onions and pick the leaves from the cilantro.  Crack eggs into a bowl and loosely beat with a fork.

4.  Mix together the sweet chili sauce, fish sauce and sugar.
5.  In the same pan you used to cook the tofu, heat the garlic, chili flakes and half the green onions.  Remove to a plate.
6. Cook the eggs in the same pan, as you would an omlette.  Lift out of the pan and slice into strips.
7.  Add all ingredients to the pan now, still on medium low heat.  The noodles, the sauce, the garlic mixture, the last of the green onions and the tofu.  Toss until well mixed.
8.  Serve on a plate with the peanuts and sprouts on the side.

This was very fast to make with 2 people!  We have so much left over though! 

I should also add that this was a vegetarian (minus the fish sauce) pad thai, but you can easily add chicken or shrimp at step 5 :)

Hope everyone is eating well!