PAD THAI

PAD THAI 1/4 lb wide rice noodles grilled chicken or beef, sliced (optional) 1 tbsp. oil 1 tbsp. minced garlic 1 tbsp. minced ginger 1 tbsp. crushed red pepper (optional) sauce: 1 tbsp. soy sauce 1 tbsp. peanut butter 1 tbsp. water 1 tsp. red pepper paste (Thai kitchen, available in Asian section of the grocery store) 1 tbsp. white vinegar 1 tbsp. brown sugar

1/4 c. crushed peanuts (use a meat mallet to crush them) Cook noodles al denté. Add 1 tablespoon oil to pan and heat. Add the garlic and ginger and heat until fragrant. Stir in the noodles and meat (if using). Coat with the oil. Separately, combine the soy sauce, peanut butter, water and red pepper paste. Pour the sauce over the noodles and meat.

Add the vinegar and brown sugar and toss it all together. Allow the sauce to heat through. Remove from the heat.

Top with peanuts and serve.

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