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LOCATION: Recipes >> Asian >> Pad Thai 07

Print this Recipe    Pad Thai 07

Pad Thai
Serves 4

3 cups water
7 oz package thin rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon minced fresh gingerroot
2 cups shredded cabbage, bok choy or chinese cabbage
1 cup mung bean sprouts
2 scallions, finely chopped
2 teaspoons low sodium soy sauce or tamari
pinch black pepper
15 sweet basil leaves
1/4 cup roasted peanuts
chopped 1 lime, cut into wedges

Bring water to a boil, add rice noodles and cook until soft, about
4 to 5 minutes. Drain and set aside.

In a wok or large skillet, heat oil for one minute over medium high
heat. Add garlic and ginger, and stir fry for one minute. add
cabbage and stir fry until tender crisp, about 2 to 4 minutes.

Add rice noodles, bean sprouts, soy sauce and black pepper. Stir
fry until heated through, about 1 to 2 minutes. Mix in basil leaves.
Garnish with peanuts and lime wedges. Serve hot.

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