Hp'S Yummy Pad Thai

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   Place vermecelli into bowl, add warm water to cover & soak until soft- about 15 mins. Drain and set aside. In a wok (or deep sided pan), heat 1 Tbsp. of the oil on medium-high, add meat and/or tofu and toss (about 1-2 mins). Transfer to bowl & set aside. Return wok to medium- high heat and add remaining 1 Tbsp. of oil, garlic and yellow onion. Toss & stir until golden brown (about a minute). Increase heat to high & add tomato paste (or ketchup), fish sauce, rice vinegar (or lime juice) & sugar. Toss & stir until thick (30 sec) Crack the egg into the middle of wok. Cook, without stirring until set (20 sec). Gently fold egg into sauce. * Egg flecks should begin to peek through sauce. Add the vermecelli & pepper flakes and use tongs to coat with sauce. Add stock, 2 Tbsp at a time to moisten stiff noodles and cook until vermecelli begins to cling together (3 min). Add spouts, green onion, carrot & meat/tofu with half the peanuts, toss & cook til sprouts start to wilt (3 min). Divide among plates or shallow bowls and garnish with remaining peanuts & cilantro, squeeze lime wedges over top.

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