Ingredients:
Pad Thai Noodles - 400 gms
Tofu - 125 gms
Oil - 3/4 cup
Preserved Vegetables - 45 gms, chopped
Prawns - 10, cleaned, blanched
Garlic Cloves - 25 gms
Red Chillies - 2 tsp, pounded
Lemon Juice - 4 tbsp
Tamarind Extract - 2 tbsp
Sugar - 4 tsp
Fish Sauce - 2 tbsp
Tomato ketchup - 4 tbsp
Peanuts - 50 gms, crushed
Lemon Wedges to garnish
Beansprouts - 1/4 cup

Method:
1. Soak the noodles in water for half an hour.
2. Drain and keep aside.
3. Cut the tofu into 1 inch batons and deep fry in hot oil.
4. Heat 2 tbsp oil in kadai and add the noodles along with the remaining ingredients (except peanuts) and toss well on high heat.
5. Remove from the heat and add the peanuts; return to the heat and toss well.
6. Serve hot, garnished with lemon wedges and beansprouts.