Pad Thai...EASY RECIPE!

I love Pad Thai!

Here's an easy recipe...1,2,3!

First get some rice noodles at the Market.  Most regular super markets carry Asian Rice Noodles, if not, you will need to go to an Asian Market to get them.  I like the thinner noodles, although, in most Pad Thai recipes, they use the thicker ones.  Your choice.

Soak the noodles in warm water for about 20-25 minutes.

While they are soaking prepare the sauce and other ingredients.

Ingredients:

Chopped Carrot
Chopped Onion
Shrimp (you can use chicken or tofu as a substitute for the shrimp)
Chopped peanuts (about 1/2 of a cup)
Chopped Cilantro (about 1/2 of a cup)
1/2 of a Lime

Sauce:

1/2 of a cup of "Natural Chunky Peanut Butter"
1 TBL of Toasted Sesame Oil
I TBL of Rice Wine Vinegar
1 TBL Soy Sauce or Tamari
1/4 Cup of Sweet Chili Sauce (found in Asian Markets)
1/2 Cup of Water
(if you like it spicy, add some chili flakes to the sauce

Saute' the ingredients, preferably in a Wok, (If you don't have one, that's ok, use a big fry pan) until tender.  A wok will work twice as fast as a regular fry pan!

Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover

Making sure the noodles are soft, (at this point, I like to chop them in half, just my preference, easier and not so sloppy to eat).  Add them to the sauteed ingredients, stir well.

Mix all the ingredients of the sauce, stir with a whisk.  Add the Sauce, stir again.

Serve on a plate, sprinkle the cilantro and peanuts on top.  YUM!

***NOTE***  If you're allergic to peanuts, you can substitute Almond butter and chopped almonds.  See a future recipe for EASL homemade Almond Butter.