A wok is the best way to make Pad Thai but it could be done in a large pan.
1 package Pad Thai rice noodles (they have brown rice at the Asian grocery stores usually)
1 cup fresh bean sprouts
1 cup tofu, cut into bite-sized pieces
1 T crushed peanuts
2 t vinegar (white) mixed with 3 T water
1 T vegetarian fish sauce (from the Asian grocery stores, optional)
1/2 bunch chopped green onions
pinch of chili powder
pinch of salt
3 cloves chopped garlic
Put the tofu and garlic in the wok at high heat. Then turn to medium and add the noodles, vinegar/water mix, and chili powder. Stir fry until the noodles are soft. Mixing this can be quite a workout!
Add vegetarian fish sauce, salt, crushed peanuts, bean sprouts, and green onions. Turn the heat back up to high and stir fry for about a minute until everything is well mixed.
Serve with a slice of lemon or lime on the side! Some people like a little bit of crushed peanuts on top, too.
By the way, when we eat out at Thai restaurants, we eat Pad Thai and order it without egg or fish oil. The restaurants are usually pretty accommodating.