Difference between revisions of "Unique Pad Thai"
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* 1/4 cup chopped fresh [[cilantro]] | * 1/4 cup chopped fresh [[cilantro]] | ||
* 1 [[lime]], cut into wedges, optional | * 1 [[lime]], cut into wedges, optional | ||
| − | == | + | == Procedures == |
1. In large bowl, soak [[rice noodles]] in enough warm [[water]] to cover, until limp and white, about 20 minutes. | 1. In large bowl, soak [[rice noodles]] in enough warm [[water]] to cover, until limp and white, about 20 minutes. | ||
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== See also == | == See also == | ||
| − | [[Category:Brown sugar Recipes]] | + | ==References== |
| − | [[Category:Chile pepper Recipes]] | + | <references/> |
| − | [[Category:Lime Recipes]] | + | [[Category:Brown sugar Recipes]] |
| − | [[Category:Lime juice Recipes]] | + | [[Category:Chile pepper Recipes]] |
| + | [[Category:Lime Recipes]] | ||
| + | [[Category:Lime juice Recipes]] | ||
[[Category:Linguine Recipes]] | [[Category:Linguine Recipes]] | ||
| − | [[Category:Medium rice stick Recipes]] | + | [[Category:Pasta Recipes]] |
| − | [[Category:Mung bean sprout Recipes]] | + | [[Category:Medium rice stick Recipes]] |
| − | [[Category:Peanut oil Recipes]] | + | [[Category:Mung bean sprout Recipes]] |
| + | [[Category:Peanut oil Recipes]] | ||
[[Category:Rice noodle Recipes]] | [[Category:Rice noodle Recipes]] | ||
Latest revision as of 17:14, 29 June 2012
Description
.
Ingredients
- 1/2 lb. dried rice noodles (width of linguine)
- 1/4 cup fresh lime juice
- 2 Tbs. soy sauce
- 2 Tbs. brown sugar
- 1 to 2 tsp. hot chile sauce
- 2 tsp. peanut oil
- 3 cloves garlic, minced
- 1 to 2 tsp. peeled, grated fresh ginger
- 1 medium carrot, peeled and cut into narrow strips
- 8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
- 1 cup mung bean sprouts
- 2 Tbs. chopped dry-roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges, optional
Procedures
1. In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes.
2. In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 tablespoon water. Set aside.
3. In wok or large, deep skillet, heat oil over high heat. Add garlic and ginger, and stir-fry 30 seconds. Add carrot and scallions, and stir-fry 1 minute. Add lime-soy mixture and toss gently.
4. Drain noodles; add to wok, tossing with tongs until noodles soften and curl, 1 minute. Add bean sprouts and lightly toss. Serve garnished with peanuts, cilantro and lime wedges if desired.
