Soak the noodles in a large bowl with hot water. Leave it for about 10 min so they start to soften.
Mix the Padthai sauce base together in a small saucepan. Put the heat on medium heat and stir until sugar dissolve and sauce become a little thicker for about 8-10 min.
On a big pan or wok, medium heat, add cooking oil in, garlic and stir well
Chopped up tofu into chunk side and add into your wok. Cook for 1 or 2 minute until the tofu crisp up.
Add noodle into the same pan along with Padthai sauce, put 1-2 crushed peanut in, add some fish sauce or sugar or tamarind if needed and taste. Padthai should taste sweet, sour, salty and nutty. Stir well for about 10-15 min or until noodles cooked through.
Move your noodles on one side of the wok, add 1 tbsp of cooking oil and add some eggs in. Leave eggs to cook through for a few minutes before mix through with the noodles. Stir well, then add half of bean sprouts and crushed peanut if you prefer.
Serve this delicious Padthai noodles with a wedge of lime and chilli flakes. You can have bean sprouts on the side too for an extra crunch.
