Easy Pad Thai

[cruelshoes]

OK - maybe this is not the most authentic recipe in the world, but it definitely satisfied a thai food craving without having to go out. The original recipe did not call for tofu or chicken, but they added a nice touch, IMO. Shrimp would probably work, too.

1/2 pound bean sprouts
8 ounces pad thai rice noodles
2 eggs
salt
3 tablespoons lime juice
3 tablespoons GF ketchup
1 tablespoon brown sugar
1/4 cup GF fish sauce
3 tablespoons peanut oil
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes
2 cups grated carrots
2/3 cup chopped peanuts
1 cup green onions cut into 1-inch pieces
Cubed extra firm tofu to taste
Sliced cooked chicken to taste

DIRECTIONS:
1. Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water
2. Beat the eggs with a pinch of salt in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
3. Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the pepper flakes and carrot, and cook for one minute, then remove. Add the beaten egg, and gently scramble. When the eggs have set, pour in the carrots, sauce, bean sprouts, noodles, peanuts, green onion, tofu and chicken; toss together. I let it cook on the stove for a little bit to thicken the sauce and warm up the tofu and chicken. Hope you like it!
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
Daughters (12 and 2) have neg. bloodwork

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt