Ida takes us through another one of her recipes: Kosher Pad Tai
(serves 2-4 people depended on portion size)

INGREDIENTS :
8 oz dried Rice Stick Noodles ( 1/8 - 1/3 wide)  
4 Tablespoons of  White Granulated sugar (or palm sugar)
4 Tablespoons of Fish Sauce
4 Tablespoons of Distilled White Vinegar
6 Tablespoons unflavored oil - preferably avocado
2 Eggs
2 Cups of Fresh Bean Sprouts 
2 Fresh Green Scallions - cut in to 2 inch long slices
4 Tablespoons crushed roasted peanuts - unsalted
2 Teaspoons of  roasted Crushed Chili peppers (pizza topping)
1  Small Thai Chili Pepper  (use gloves)
Optional Bunch Thai Basil - optional 1 lime wedge
Optional Ingredients - 1/2 Cup Baked Tofu or 1/2 Cup Cooked Chicken

EQUIPMENT: Wok or Large Teflon Pan, Wooden Spoon, Bowls, Measuring Spoons, Knife, Cutting Board, Strainer, Tongs

PREPARATION: Soak noodles in bowl with warm water for about 30 minutes.  They should be pliable enough to bend around your finger.  You can do this ahead and then put in your refrigerator for when ready to use.
In a small bowl - add, sugar, fish sauce, vinegar - stir together and taste - Should taste salty, sweet, and sour. You can add more of any ingredients till you get the taste you are looking for. 
Mix the eggs together in small bowl.
Heat pan on medium -  add oil till hot.
When hot add the egg mixer and toss around making it lightly scrambled.  -  Move to the side of the heated wok/pan - less heat. At this point you can add your protein and saute in the oil you may want to add a little oil if necessary.
Place the protein on the side of the wok/pan with eggs.
Drain your noodles well,  add little more oil, add to the wok/pan saute, and add the sauce.
Stir fry constantly making sure the noodles don't stick to the  wok/pan.  You can lower the heat if necessary to get control. Should take about a minute for the noodles to soften, taste them.   
If still Al dente add two tablespoons of water.  You want the noodles to become translucent, they will stick together just keep moving.  Taste again, you may want to add more fish sauce or vinegar, or teaspoons of sugar.
You can use tongs to blend together. 
Once done......Add one cup of sprouts. Light mix.
Plate - garnish with More sprouts on top, green onions, and basil leaves.At this time you can add the lime wedges and crushed chili peppers. Serve

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