Pad Thai

[Guest guest]

Ok so this will take 30 minutes or less.

I took this from vegetarian times March 2002

 

PAD THAI

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 length

1 cup mung bean sprouts

2 Tbs. chopped dry-roasted peanuts

1/4 cup chopped fresh cilantro

1 lime, cut into wedges (optional)

 

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 table spoon water. Set aside.

3.In wok or large, deep skillet, heat oil over 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.

4.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.

 

PER SERVING: 308 calories; 9G prot; 5G total fat (6G sat. fat); 62G carb; 0 chol; 627MG sod; 3G fiber

 

--Tim

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