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This recipe is an adaptation of the Thai Fried Noodles from Thai Vegetarian Cooking by Vatcharin Bhumichitr . I've made the recipe about a couple dozen times so far and everytime its delicious. I don't know how authentic my version of this classic recipe really is, but its certainly enjoyable. I tend to make more of the sauce than the recipe calls for to give it some extra spice.

Pad Thai

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3 tbsp vegetable oil
1 large garlic clove, minced
1/2 a large package of tofu (14 oz package)
4 oz pad thai noodles (soaked in hot water 20 min until soft)
3 spring onions (chopped 1/2")
3 tbsp roasted peanuts

Sauce:
1 small red chili or 1/2 tsp chili powder
1 tsp sugar
2 tbsp soy sauce
1 tbsp lemon juice

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Boil some water and pour it over the dried rice noodles. Cut the tofu into 1/2" cubes and bake at 425 degrees until crispy. Alternatively you can fry the tofu ahead of time or buy ready-fried tofu.

Prepare the sauce. Blend if necessary.  

Meanwhile, fry the garlic in the oil until golden brown. Add the baked/fried tofu and stir. Add the noodles, and stir. Add the spring onions and the peanuts. Stir some more. Then add the sauce. Stir well. When the noodles have soaked up the sauce turn off the heat and serve.