Pad Thai in Five Steps

• 6 ounces rice noodles
• 1/4 C canola oil
• 4 large eggs
• 1 bunch kale – chopped
• 3 TBL lime juice
• 1/4 C Asian sweet chili sauce
• 1/4 C soy sauce
• 2 carrots, peeled & grated
• 1 C bean sprouts
• 1/4 C dry roasted peanuts – chopped
• 4 green onions – diced on the bias
• 2 TBL fresh cilantro – chopped

1. Soak the rice noodles in warm water for 20 minutes, then drain and set aside
2. Heat a large skillet until hot, then add oil.  Add eggs and stir fry until eggs are lightly scrambled – about 2 minutes
3. Add kale, lime juice, chili sauce, soy, carrots and bean sprouts
4. Gently fold in rice noodles and cook for an additional 5 minutes
5. Serve in a “bowl shaped plate” and sprinkle with peanuts, chives, and cilantro

Thai Peanut Sauce

• 1/2 C Creamy Peanut
• 3 TBL Soy
• 2 TBL Honey
• 1 TBL Fresh Lime Juice
• 1 tsp Grated ginger
• 1 tsp Garlic
• 1 tsp Toasted Sesame Oil
• 1 tsp Seasoned Rice Wine Vinegar
• SCANT Fish Sauce