Unique Pad Thai
Ingredients
- 1/2 lb. medium rice sticks|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 peppers|chile sauce
- 2 tsp. peanut oil
- 3 cloves garlic, minced
- 1 to 2 tsp. peeled, grated ginger|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 bean sprouts|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 peppers|chile sauce and 1 tablespoon water. Set aside.
3. 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.
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.
2. In small bowl, combine lime juice, soy sauce, brown sugar, chile peppers|chile sauce and 1 tablespoon water. Set aside.
3. 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.
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.
This article uses material from the "Unique Pad Thai" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
