Ingredients:
peanut oil or vegetable oil (Do NOT use olive or sunflower oil, they will ruin the taste)
1 package of firm tofu
Preserved pickled daikon (should be shredded or diced small)
Chives chopped into 2 inch pieces
3 Eggs
Medium sized Rice noodles soaked in warm water at least 2 hours
1 jar of Pad thai sauce OR jar of chili sauce (Namprik Pao) I have mixed the flavors or use 1 if I cannot find the other. Note for those with a shellfish allergy that Namprik Pao has shrimp paste but the Maesri Pad Thai sauce does not contain shellfish and is vegan safe. If you use Namprik add 1 TBS palm sugar or sugar.
Protein choice: Chicken breast, peeled Shrimp, Pork, your choice!
cilantro (washed and chopped)
shelled peanuts with no skin
bean sprouts

Drain the liquid from the packet of the firm tofu and set the tofu on a towel to absorb any moisture. Cut into small cubes and pan fry the tofu in 2 TBS of oil until golden brown. Add half the package of the preserved pickled daikon. Your tofu and daikon should look like this. Scramble 3 eggs and pan fry. stir this into the tofu/daikon mixture for later.

Cut the chicken into small cubes and pan fry in about 1 TBS of oil. Cook thoroughly and add 1 TBS of the Namprik Pao to flavor the chicken. Your chicken will look like this. Mix this into the tofu/daikon/egg mixture.

Note you are preparing a single serve portion at a time so your noodles do not stick. Heat your pan with oil and pan fry a handful rice noodles for 1 minute and add a cup of the tofu/daikon/chicken/egg mixture. Stir and add the raw chives and cook for another minute. Add a small handful of bean sprouts and saute for a few seconds. Plate the Pad Thai and sprinkle peanuts, cilantro and bean sprouts.