Pad Thai With Peanut Butter Sauce - cooking recipe

Ingredients

Pad Thai
1 (8 ounce) package rice noodles
3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup Thai fish sauce
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon paprika
1 egg, beaten
1 teaspoon sweet soy sauce
2 green onions, stems only, diced
1/4 cup roasted peanuts, ground
1 cup bean sprouts
Garnish
1/2 cup bean sprouts
1/2 cup green onion, stems only, diced
1/2 lemon, cut into wedges
Peanut Butter Sauce
1 tablespoon red chili paste
1 cup coconut milk
1 tablespoon fish sauce
1/2 cup crunchy peanut butter
1 tablespoon sugar

Preparation

Pad Thai:.
Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.
Heat oil in skillet or wok over medium heat. Stir-fry garlic for 3-4 minutes. Add the noodles and stir-fry until the noodles are translucent. Reduce heat if the noodles begin to stick together.
Add fish sauce, sugar, vinegar and paprika. Continue to stir-fry until combined.
Stir in egg. Increase heat to high and cook, until egg sets. Reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid is reduced.
Stir in soy sauce, green onions, peanuts and bean sprouts. Mix well and plate.
Peanut Butter Sauce:.
Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil.
Add sugar and boil for approximately 2 minutes. Remove from heat.
Pour approximately 2 tablespoons of sauce over individual servings of Pad Thai.
Serve with:.
Side dishes filled with bean sprouts, chopped green onion tops, lemon wedges.