I have been on the search for a good pad thai recipe for a while. I tried a few I found elsewhere, but wasn't super happy with them. Finally I made up my own. It isn't a low fat as some of my recipes because of the peanut butter, but when you consider the total mass, and the amount of peanut butter it is not that high fat either.
1 package (around 6 or 7 oz) rice sticks
1 cup coarsely grated carrot
1 cup shredded cabbage (bok choy or napa)
1 can (or 1 cup raw) bean sprouts
Sauce
1/2 cup sweet chili dipping sauce
2 tsp red curry paste
1/3 cup brown sugar
1/4 cup chunky peanut butter
1 Tbs rice vinegar
Cook the rice sticks according to package instructions. Rinse, drain and set aside.
Spray a large skillet or wok with cooking spray. Heat. Add carrot, and cabbage (and bean sprouts if raw) and stir fry until slightly softened. If using canned bean sprouts, drain canned bean sprouts, add and cook for a couple of minutes. Mix the sauce ingredients in a separate bowl. Add the rice sticks to the vegetables and then pour in the sauce. Stir and heat until everything is thoroughly coated.
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