Pad Thai is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish.
- 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
In large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.
While noodles are soaking, combine lime juice, soy sauce, sugar, chile sauce and 1 tablespoon water in small bowl.
In wok or large deep skillet, heat oil over high heat. Add garlic and ginger and stir-fry 30 seconds, then add carrot strips and green onions and stir-fry 1 minute.
Add lime juice mixture. Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute. Add sprouts. Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and cilantro if desired.
- Calories: 400
- Carbohydrate Content: 33 g
- Fat Content: 28 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 4 g
- Sodium Content: 524 mg