Pad Thai

Name: Pad Thai
Ingredients: 1/2 lb. dried rice noodles (width of linguine); 1/4 cup fresh lime juice; 2 Tbs. soy sauce; 2 Tbs. brown sugar; 1 to 2 tsp. hot chile sauce; 2 tsp. peanut oil; 3 cloves garlic, minced; 1 to 2 tsp. peeled, grated fresh ginger; 1 medium carrot, peeled and cut into narrow strips; 8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths; 1 cup mung bean sprouts; 2 Tbs. chopped dry-roasted peanuts; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges, optional

14 ingredients

10 steps

Ingredients

1/2 lb. dried rice noodles (width of linguine)
1/4 cup fresh lime juice
2 Tbs. soy sauce
2 Tbs. brown sugar
1 to 2 tsp. hot chile sauce
2 tsp. peanut oil
3 cloves garlic, minced
1 to 2 tsp. peeled, grated fresh ginger
1 medium carrot, peeled and cut into narrow strips
8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
1 cup mung bean sprouts
2 Tbs. chopped dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into wedges, optional

Directions

1

In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes.
2

In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 tablespoon water.
3

Set aside.
4

In wok or large, deep skillet, heat oil over high heat.
5

Add garlic and ginger, and stir-fry 30 seconds.
6

Add carrot and scallions, and stir-fry 1 minute.
7

Add lime-soy mixture and toss gently.
8

Drain noodles; add to wok, tossing with tongs until noodles soften and curl, 1 minute.
9

Add bean sprouts and lightly toss.
10

Serve garnished with peanuts, cilantro and lime wedges if desired.