Ingredients
Method
1
Soak the dried rice noodles in room-temperature water for 30 to 40 minutes until pliable but still firm, then drain well.
2
Whisk together the fresh lime juice, soy sauce, brown sugar, and hot chile sauce in a small bowl until the sugar dissolves completely; set aside.
3
Heat the peanut oil in a wok or large skillet over high heat until it shimmers.
1 minutes
4
Add the minced garlic and grated ginger, stirring constantly for 15 to 20 seconds until fragrant.
1 minutes
5
Add the carrot strips and scallion pieces, tossing continuously for 2 to 3 minutes until the carrot begins to soften but retains a slight crunch.
3 minutes
6
Add the drained rice noodles to the wok and toss to combine with the vegetables.
1 minutes
7
Pour the lime juice mixture over the noodles and stir-fry constantly for 2 to 3 minutes, breaking up any clumps and ensuring the sauce coats all ingredients evenly.
3 minutes
8
Add the mung bean sprouts and toss gently to incorporate without crushing them, cooking for another 30 seconds.
1 minutes
9
Transfer the pad thai to a serving platter and garnish generously with the chopped dry-roasted peanuts and fresh cilantro.
1 minutes
10
Serve immediately with lime wedges on the side for guests to squeeze over individual portions.