This pad Thai was semi-successful. I used dried tofu in place of the shrimp in the original recipe. That was a mistake. The tofu was so compacted that it did not absorb any of the sauce. Otherwise it was pretty good and I will try it again with firm or extra firm tofu. The recipe is from Food and Wine and you can get it here. Be sure to use a large enough pan to cook it in. Mine was a bit too small which made the mixing of components difficult.