#5: Pad Thai

Pad Thai

This is the Betty Crocker recipe. The only revision that I would make to the recipe after tasting it would be less cayenne pepper. I am very sensitive to spicy foods and this was a little uncomfortable.

INGREDIENTS:
- 4 cups water
- 1 package (6-8 oz) any-style stir-fry rice noodles
- 1/3 cup fresh lime juice (I had 2 limes and it was JUST under 1/3 cup)
- 1/3 cup water
- 3 tbsp packed brown sugar
- 3 tbsp fish sauce or soy sauce
- 3 tbsp soy sauce
- 1 tbsp rice or white vinegar
- 3/4 tsp cayenne pepper power
- 3 tbsp vegetable oil
- 3 cloves garlic, finely chopped
- 1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
- 2 eggs, beaten
- 1/4 cup finely chopped dry-roasted peanuts
- 3 cups fresh bean sprouts
- 4 medium green onions, thinly sliced
- 1/4 cup firmly packed cilantro leaves

DIRECTIONS:

1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.

2. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.

3. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.

4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.