Vegetarian Times, March 2002
1/2 lb dried rice noodles
1/4 c lime juice
2 T soy sauce
2 T brown sugar
1-2 tsp hot chili sauce
2 tsp peanut oil
3 cloves garlic, minced
1-2 tsp ginger, peeled and grated
1 medium carrot, peeled and julienned
8-10 scallions, halved lengthwise then cut into 2" pieces
1 c bean sprouts
1/4 c cilantro, chopped
1 lime, cut into wedges (opt)
In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes. A word of advice: test your noodles after 20 minutes. Some time they take considerably longer to soften and get un-pasty. If you rush this step, then you will need to cook your pad thai over heat longer to cook the noodles to the right consistency. This is OK, but, it makes your pad thai thick and pasty, instead of light, as it should be. So, save yourself the frustration and just do this step right.
In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 T water. Set aside.
In large skillet, heat oil over high heat. Add garlic and ginger. 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 cilantro and lime wedges.