NY Grandma found an absolutely delicious recipe for Pad Thai from The McDougall Quick and Easy Cookbook. It is SOOOOOO good!
8 ounces uncooked rice noodles
3 T soy sauce
2 T rice vinegar
2 T lime juice
1 T ketchup
2 tsp sugar
1/8 tsp crushed red pepper (or more to taste)
1/3 cup water
4 green onions, chopped
1 clove garlic, minced
2 cups bean sprouts
1/2 cup shredded carrots
1/4 cup cilantro
2 T chopped peanuts (we used chopped cashews since Lauren is allergic to peanuts)
Place the noodles in a bowl and cover with hot water. Soak for ten minutes. Drain.
Combine the soy sauce, rice vinegar, lime juice, ketchup, sugar, and red pepper in a bowl. Mix well and set aside.
Place the 1/3 cup water in a nonstick frying pan. Add the green onions and garlic. Cook, stirring frequently , for 3 minutes. Add the bean sprouts and noodles. Cook for 2 minutes. Add the sauce mixture. Cook and stir for another 3-4 minutes until heated through.
Transfer to a serving platter. Sprinkle with carrots, cilantro, and peanuts if desired. Add more Asian hot sauce if you like it spicy! Serve at once.
NOTES: The first time NY Grandma made this recipe, she used rice noodles. I made it last night and used cooked, ready-to-serve udon noodles. Both types of noodles make a wonderful dish. This is great served cold the following day so double or triple the recipe!