Pad Thai

Recipe Ingredients

1/2 lb	227g / 8oz	Dried rice noodles
		= (width of linguine)
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Brown sugar
1 teaspoon	5ml	Hot chile sauce - (1 to 2)
2 teaspoons	10ml	Peanut oil
3		Garlic cloves - minced
1 teaspoon	5ml	Grated peeled fresh ginger - (to 2)
1 teaspoon	5ml	Carrot - peeled, and (medium)
		Cut into narrow strips
8		Scallions - (to 10) - halved lengthwise,
		Then cut into 2" lengths
1 cup	160g / 5.6oz	Mung bean sprouts
2 tablespoons	30ml	Chopped dry-roasted peanuts
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Lime wedges - (optional)

Recipe Instructions

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

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

In wok or large, deep skillet, heat oil over high heat. Add garlic and ginger, and stir-fry 30 seconds. Add carrot and scallions, and stir-fry 1 minute. Add lime-soy mixture and toss gently.

Drain noodles; add to wok, tossing with tongs until noodles soften and curl, 1 minute. Add bean sprouts and lightly toss. Serve garnished with peanuts, cilantro and lime wedges if desired.

This recipe yields 4 servings.

Per Serving: 308 Cal; 9g Prot; 5g Total Fat (6 Sat. Fat); 62g Carb.; 0mg Chol; 627mg Sod.; 3g Fiber.

Description:

"This is probably the most popular noodle dish on Thai restaurant menus. It's a fascinating mix of flavors and an intriguing combination of textures -- crunchy bean sprouts and nuts set off by soft noodles."

Source:
Vegetarian Times, March 2002

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