Pad Thai

Hil and I are looking to empty out our pantry before we leave for the summer so to make this, I got rid of a package of rice noodles, some sunflower seeds, and peanuts that had been collecting dust. I've been using a recipe for pad thai for the past five years that is totally manageable and never fails. It works fine to double the recipe; just make sure you keep the right proportion of sauce to noodles .

8oz thick rice noodles (usually 1/2 a package) - softened for ~15 minutes in hot water

4 tbs fish sauce (soy is OK if you're going veggie)
6 tbs white vinegar
6 tbs sugar - I usually use white, but palm sugar could be cool
1 tbs ketchup

Plus whatever eggs, tofu, meat, veggies you want - have them chopped and ready.

Stir fry a lot of garlic (4 or 5 cloves?) with whatever tofu or meat in a hot oiled wok.

Add veggies once tofu or meat is cooked.

Add noodles and sauce once veggies are cooked.

Bring sauce to a boil - 2 or 3 minutes.

Add 1/2 cup chopped scallions, cook one more minute.

Put in serving dish; garnish with lots of bean sprouts, ground roasted peanuts, lime wedges.