1. Pad Thai:. 2. Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside. 3. Heat oil in skillet or wok over medium heat. Stir-fry garlic for 3-4 minutes. Add the noodles and stir-fry until the noodles are translucent. Reduce heat if the noodles begin to stick together. 4. Add fish sauce, sugar, vinegar and paprika. Continue to stir-fry until combined. 5. Stir in egg. Increase heat to high and cook, until egg sets. Reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid is reduced. 6. Stir in soy sauce, green onions, peanuts and bean sprouts. Mix well and plate. 7. Peanut Butter Sauce:. 8. Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil. 9. Add sugar and boil for approximately 2 minutes. Remove from heat. 10. Pour approximately 2 tablespoons of sauce over individual servings of Pad Thai. 11. Serve with:. 12. Side dishes filled with bean sprouts, chopped green onion tops, lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
