Pad Thai Recipe

Ingredients:

• ½ pound (225g) of rice noodles
• ¼ cup (60mL) fish sauce
• ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
• ¼ cup and 1 tablespoon (75mL) granulated sugar a squirt of ketchup
• 4 tablespoons (60mL) vegetable oil
• 2 cloves garlic (chopped)
• 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
• ½ pound (225g) of shrimp, tofu, or beef (or a combination of all three) assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
• 2 eggs
• 4 chopped green onions
• ¾ pound (340g) of bean sprouts
• ¾ cup (175mL) chopped unroasted peanuts

Optional:

• wedge of lime (garnish)
• cilantro leaves (garnish)

Directions:

• Soak the noodles in warm water for about 20 minutes and strain. (Timesaver: pour boiling water over the noodles and let them sit for 7 minutes.)
• Mix the fish sauce with the vinegar, sugar and ketchup (optional: lime juice) together in a small bowl.
• Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
• Cook the meats/tofu in oil, until they are browned (6-8 minutes).
• Add assorted veggies and cook until tender
• Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
• Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
• Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
• Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.

Source: This recipe is from The Wikipedia which is published under the GNU Free Documentation License.