Artichoke Pad Thai - cooking recipe

Ingredients

8 ounces rice noodles
4 green onions, chopped in 1 inch long pieces
2 garlic cloves, diced
1 ounce ginger, peeled and diced
1 tablespoon tamarind paste
2 tablespoons honey
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon Chinkiang vinegar
2 tablespoons sesame oil
2 tablespoons olive oil
1 serrano pepper, diced (remove seeds for less heat)
1 bell pepper
14 ounces artichoke hearts, cut into chunks
8 ounces bean sprouts
2 egg whites
1 ounce fresh cilantro, chopped
1 lime, cut into wedges as desired when serving

Preparation

Cook rice noodles according to directions on package.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.