So, here's what I learned from making pad thai at home: I think thai restaurants use A LOT of sugar and A LOT of oil. I used moderate amounts (ok, hardly any) and it came out great. I can only imagine the measurements they used in the take-out we once ordered a pretty regular basis. Not anymore!!!
Friends--it's simple, awesome, healthy and delicious. Give it a whirl!
HOMEMADE PAD THAI*
1/2 pound flat rice noodles or mung bean noodles
1/2 cup sesame or peanut oil (canola is ok, too)
3 cloves garlic, minced
2 tsp. red chili paste
1 tsp. sugar
3 Tbsp. Thai fish sauce
1/2 cup water
2 large eggs, beaten
1/4 cup thinly sliced scallions
1/2 cup snow peas, strings removed and finely julienned (or not, who cares?!)
1 1/2 cups fresh bean sprouts
1/4 tsp. crushed red pepper flakes
1 Tbsp. lime juice
1/2 cup chopped napa cabbage (optional)
3 Tbsp. chopped fresh cilantro
1/4 cup chopped dry roasted peanuts
Bring the water to a boil in a large pot, add the noodles and cook just until the water returns to a boil. Remove the noodles immediately, and drain them. Rinse in ice-cold water to stop the noodles from cooking further. Set aside.
Heat the oil in a large saute pan. Add the garlic, chili paste, sugar, fish sauce and water. Cook to 1-2 minutes, until slightly thickened. Add the beaten eggs, stirring constantly, until the eggs are soft set.
Add the noodles to the pan with the chili paste mixture, toss and saute for 3 to 4 minutes over med-high heat. Add the scallions, snow peas, bean sprouts, red chili flakes and lime juice. Toss to mix well and heat through, about 1 minute. Place on a dish and top with cilantro and peanuts.
*borrowed from the Whole Foods Market Cookbook and modified a bit for personal style. ;)