Pad Thai

Last week I made this Pad Thai and it was AMAZING!!! I had some bean sprouts at home, but they were moldy, so I had to leave them out. Additionally, I'm not a fan of cilantro, so I left that out too. Regardless, this is a great quick weekday meal!

Pad Thai from the Whole Foods Cookbook

Ingredients
1/2 pound flat rice noodles or mung bean noodles
1/2 cup canola oil
3 cloves garlic, minced (1.5 teaspoons)
2 teaspoons red chili paste
1 teaspoon sugar
3 tablespoons Thai fish sauce
1/2 cup water
2 large eggs, beaten
1/4 cup thinly sliced scallions *I used about 2
1/2 cup snow peas, strings removed and finely julienned
1 1/2 cups fresh bean sprouts
1/4 teaspoon crushed red chili flakes
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro
1/4 cup finely chopped dry roasted peanuts


Directions
Bring a large pot of water to a boil, add the noodles, and cook just until the water returns to a boil. Remove the noodles immediately, and drain them. Rinse in ice-cold water to stop the noodles from cooking further. Heat the canola oil in a wok or large saute pan. Add the garlic, chili paste, sugar, fish sauce, and water. Cook for 1 to 2 minutes, until slightly thickened. Add the beaten eggs, stirring constantly, until the eggs are soft set. Add the noodles to the pan with the chili paste mixture, toss, and saute for 3 to l4 minutes over medium-high heat. Add the scallions, snow peas, bean sprouts, red chili flakes, and lime juice. Toss to mix well and heat through, about 1 minute. Place on a serving platter, and sprinkle with the cilantro and peanuts.