Pad Thai

Ingredients:

1/2 pound dried rice noodles = (width of linguine)

1/4 cup fresh lime juice

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon hot chile sauce -- (1 to 2)

2 teaspoons peanut oil

3 garlic cloves -- minced

1 teaspoon grated peeled fresh ginger - (to 2)

1 medium carrot -- peeled, and cut into narrow strips

8 scallions - (to 10) -- halved lengthwise, then cut into 2" lengths

1 cup mung bean sprouts

2 tablespoons chopped dry-roasted peanuts

1/4 cup chopped fresh cilantro Lime wedges -- (optional)

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."

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