Pad Thai

¾ lb dried rice noodles (fettucine or linguine width)
¼ c lime juice
3 Tbsp Thai or Vietnamese fish sauce, or soy sauce
2 Tbsp brown sugar
2 tsp red curry paste
3 Tbsp vegetable oil
2 eggs
2 garlic cloves
1 tsp minced fresh ginger
1 carrot, peeled and cut into thin julienne strips
8-10 scallions, halved lengthwise and cut into 2-inch lengths
1 c mung bean sprouts
¼ c chopped dry roasted peanuts
¼ c cilantro
1 lime, cut into 1/8-inch rounds

Soak noodles in 3 quarts hot water for 30 minutes; drain. In small bowl, combine lime juice, fish sauce, sugar, curry paste and 1 Tbsp water. Pour 1 Tbsp oil into non-stick skillet, and scramble eggs over low heat until barely cooked, then put aside.

In the same skillet (rinsed if necessary) add the remaining 2 Tbsp oil. Over medium heat, add the garlic and ginger. Saute for 30 seconds, then add carrot and scallions. Saute for 1 minute more, stirring frequently. Add the lime juice mixture, then the drained noodles. Cook the noodles, stirring constantly, until they are tender but still chewy, about 1 minute. Add the sprouts and the scrambled eggs, stirring well.

Divide the mixture among plates, sprinkle with peanuts and cilantro, garnish with lime slices and serve.

Note: Serves 4 as a side dish, or 2 as a meal. You can make this a heartier dish by stirring in shrimp, seasoned strips of chicken or pork, or fried tofu.