Pad Thai

2 quarts water
8 to 10 ounces dried flat-sided rice noodles or fresh noodles

PAD THAI SAUCE
1 1/4 cup white vinegar
3 tablespoons tomato paste
3 tablespoons water
2 tablespoons sugar
1 to 2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh green chile, seeded and minced

GARNISHES
2 eggs scrambled (optional)
1 cup mung bean sprouts
1/3 cup chopped unsalted peanuts (optional)
lime wedges
sliced scallions

1. Bring 2 quarts water to a boil, remove from the heat. Soak the noodles in the hot water for 20 minutes. Drain and set aside or make fresh rice noodles.
2. In a bowl, blend the vinegar, tomato paste, water and sugar
   
3. Heat the oil in a frying pan, fry the garlic and chili on medium heat for 3 minutes.
   
4. Stir in the tomato-vinegar mix continue to simmer the sauce until very thick 4 to 5 minutes.
   
5. Add the noodles to the sauce, mix well.
   
6. Place the noodles and sauce in large serving plate
7. Serve with garnishes