Pad Thai

Name: Pad Thai
Ingredients: 1/2 lb. dried rice noodles (width of linguine); 1/4 cup fresh lime sauce; 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, minced fresh ginger; 1 medium carrot, peeled and cut into narrow strips; 8 to 10 green onions, halved lengthwise, then cut into 2-inch lengths; 1 cup mung bean sprouts; 2 Tbs. chopped dry-roasted peanuts; 1 lime sliced (optional); 1/4 cup chopped fresh cilantro

14 ingredients

8 steps

Ingredients

1/2 lb. dried rice noodles (width of linguine)
1/4 cup fresh lime sauce
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, minced fresh ginger
1 medium carrot, peeled and cut into narrow strips
8 to 10 green onions, halved lengthwise, then cut into 2-inch lengths
1 cup mung bean sprouts
2 Tbs. chopped dry-roasted peanuts
1 lime sliced (optional)
1/4 cup chopped fresh cilantro

Directions

1

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

While noodles are soaking, combine lime juice, soy sauce, sugar, chile sauce and 1 tablespoon water in small bowl.
3

In wok or large deep skillet, heat oil over high heat.
4

Add garlic and ginger and stir-fry 30 seconds, then add carrot strips and green onions and stir-fry 1 minute.
5

Add lime juice mixture.
6

Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute.
7

Add sprouts.
8

Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and cilantro if desired.