Pad Thai
In Thailand, each street vendor sells a unique version of this aromatic dish. This one leaves out the fish ingredients that are included in many.

1/2 lb. dried rice noodles
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 to 2 teaspoons hot chile sauce
2 teaspoons canola oil
1 to 2 teaspoons peeled, minced fresh ginger
1 to 2 teaspoons peeled, minced fresh ginger
1 medium carrot, cut into narrow strips
8 to 10 scallions, chopped
1 cup mung bean sprouts
2 tablespoons chopped dry-roasted peanuts
1 lime sliced, for garnish
1/4 cup chopped fresh cilantro
In large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.

Combine lime juice, soy sauce, sugar, chile sauce and 1 tablespoon water in small bowl.

In wok or large skillet, heat oil over high heat. Add garlic and ginger and stir-fry 30 seconds, then add carrot strips and scallions and stir-fry 1 minutes.

Add lime juice mixture. Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute. Add sprouts. Divide mixture onto serving plates, sprinkle with peanuts and garnish with lime and cilantro if desired.