Bring pot of water to boil. Meanwhile, in a large bowl, soak noodles in hot tap water for
5 minutes. Drain noodles. Then soak in boiling water for 5 minutes, or until softened and
clear. Drain well. Using kitchen shears, cut into shorter lengths and set aside to cool. In
a food processor, combine peanuts, ginger and hot pepper. Process until well mixed. In a
large bowl, add mixture to noodles. Toss in herbs and mix. In a measuring cup, mix
remaining ingredients. Stir until sugar is dissolved. Pour over noodles. Chill. Can be
made early in the day it is to be served.
Note: I often add cooked shrimp or chicken breast.
4-6 Servings
I prefer to use rice vinegar and a mixture of basil and cilantro for the herbs. When ready
to serve, I usually garnish with additional chopped peanuts.
In traditional Pad Thai you would use about 2 cups mung bean sprouts…which I
sometimes do with this recipe; just add to the noodle mixture when cooled. Also Pad Thai
is usually served warm. You can do that with this recipe too. Just quickly stir fry before
serving.