Phad Thai

CSA box- green onions, garlic, cilantro

If you like Phad Thai and try this recipe you will find it hard to order it in a restaurant again. If you are not vegetarian you can substitute 1 T. of Thai fish sauce for the rice vinegar and soy sauce.

Phad Thai

1/4- cup peanut oil
4 cloves garlic, finely chopped
3 Tb. tomato sauce or ketchup
2 tsp. sugar
1 Tb. Rice vinegar
1 Tb. soy sauce
Juice of 1 lime
1/2 tsp dried (pure) red chili powder (not cayenne or chili powder mix) or 1 tsp. red pepper flakes
1/2 lb. Dried rice stick noodles, soaked in hot water for 15 to 20 minutes, drained well - you should be able to pinch the noodle in half easily, but it shouldn't be mushy
1 egg, beaten
1 -cup bean sprouts
1/4 cup preserved radish ( optional)

Garnishes:
2 green onions, thinly sliced crosswise
2 Tb. Peanuts, coarsely chopped
1/4 cup torn cilantro leaves
Lime wedges

Optional ingredients to stir in at the end:
Fried tofu
Cooked vegetables

In a small bowl mix together the tomato sauce, sugar, vinegar, soy sauce, limejuice, and chili powder. Set aside.

Heat a 12 inch non-stick skillet over high heat, add the oil and fry the garlic until it changes color. Add the sauce mixture and cook for one minute. Making sure the heat is up high, add the noodles. Toss and stir until they are coated with the sauce. Push the noodles slightly off to the side and add the beaten egg. Let it set slightly and then mound the noodles on top. Wait for twenty seconds and then stir. Add the bean sprouts and preserved radih and cook until the sprouts are clear. Stir in tofu and/or veggies, if using.
Arrange noodles on a platter and top with garnishes. Serve immediately.

4 servings