Pad Thai

This is a good recipe for a fast dinner on a weeknight.

Mats
½ lb. noodles. I used fresh Chinese noodles, but dry rice noodles would be good too.
¼ cup fresh lime juice
2 Tbs. soy sauce
2 Tbs. brown sugar
1 tsp. hot chile sauce
2 tsp. sesame oil
1/4c peanut butter
3 cloves garlic,crushed
1 Tbsp. peeled fresh ginger, sliced thin
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
¼ cup chopped fresh cilantro

Bring a medium pot of water to boil. Cook the noodles for 2 1/2 minutes, then drain and rinse in cold water.

In a small bowl, combine lime juice, soy sauce, chili sauce, brown sugar and peanut butter with 1/3c water. Next time I want to try mixing it with lite coconut milk instead of water, to get that creamy consistency.

In a wok, heat the oil over high heat. Add the crushed garlic and ginger and stir-fry for 30 seconds or until brown.

Add the carrot, scallions and bean sprouts and stir fry for 2 minutes.

Add the cooked noodles and peanut sauce, stir and heat through, about 2 minutes.

Serve topped with chopped cilantro.