Pad Thai Noodles
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Ingredients
1/2 lb (250 g) rice noodles
1/4 cup (50 mL) ketchup or tomato sauce
2 tbsp (30 mL) thai fish sauce or soy sauce
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) brown sugar
1/2 tsp (2 mL) hot asian chili paste
3 cloves garlic, finely chopped
1 tbsp (15 mL) vegetable oil
1 small onion, thinly sliced
2 eggs, lightly beaten
1 cup (250 g) fresh bean sprouts
3 tbsp (45 mL) peanuts, chopped
2 green onions, chopped
1/3 cup (75 mL) fresh cilantro, chopped
Directions
In a large bowl, soak noodles in boiling water for approximately 5 to 8 minutes until softened but still firm; drain well. If not using immediately, rinse with cold water to separate; drain. In a small bowl, combine ketchup with fish sauce, lime juice, vinegar, brown sugar and chili paste. Reserve. In a large non stick skillet or wok, heat oil. Add garlic and onions; stir fry on medium heat until lightly browned and tender. Add reserved sauce and bring to a boil. Add eggs; when they start to set, stir mixture together. Add noodles and heat thoroughly. Add bean sprouts. Transfer noodles to a serving platter and sprinkle with peanuts, green onions and cilantro.