Pad Thai

Ok, so not the easiest dinner, but soooo yummy if you like cultural food. It might sound weird with all the stuff that goes into it, but it is worth it!

3/4 pound bean sprouts
6 ounces rice noodles
4 eggs
salt
3 tablespoons lime juice
3 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup fish sauce
3 tablespoons peanut oil (i used olive oil because really, who has peanut oil?!)
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes (you can add less if you don't like spicy)
2 cups grated carrots
2/3 cup chopped peanuts
1 cup green onions cut into 1-inch pieces
2 chicken breasts, cooked and cut into bit size pieces


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
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.
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,chicken and green onion; toss together.

**Note: we don't like fish sauce, so I elimated it and replaced it with peanut sauce (you can find it by the oriental foods in broulims). Also, I drizzled melted peanut butter just before eating.