Pad Thai (Make for dinner and pack it in your lunch the next day! as) By Wesely Shultz
One package angel hair pasta (you may use brown rice noodles or any type noodle
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1 1inch piece fresh ginger, minced , or, 1 tablespoon fresh,minced
ginger from a jar (may be purchased at most grocery stores or
specialty markets)
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 whole lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish
Cook the noodles in a large pot of boiling water over medium heat
until barely tender. Drain immediately and rinse with cold water
until cold. Drain the noodles really well and transfer to a wide
bowl, toss with the sesame oil so they don’t stick together. Chill.
In a blender, combine the peanut oil, ginger, garlic, chili paste,
lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot
water. Blend. Toss the noodles with the peanut sauce until well
coated. Serve at room temperature or chilled, garnish with the sesame
seeds, green onions, and cilantro.
I made this last night for supper…. it was YUMMY!
