Instruction

• Bring a pot of water to boil. Add the noodle and let it soak for 8 minutes. Drain and keep aside.
• While the noodles are soaking, in a bowl, combine tamari, lime juice, honey, chili paste (if using), ginger and garlic. Whisk it well. Keep aside.
• Heat a wok or a large pan over medium –high heat. Add the oil and let it shimmer.
• Add the onions, bell peppers and the carrots. Sauté for 3 to 4 minutes till the veggies are slightly soft, but still crunchy.
• Add the noodles and the prepared sauce and quickly stir fry for couple of minutes, till the veggies and the noodle are coated with the sauce.
• Add the bean sprout and the peanuts and give one final stir.
• Serve immediately, topped with extra crushed peanuts and some fresh cilantro and lime wedges.
• Notes
• You can add or subtract any vegetable. Bok choy, mushroom, snow peas, asparagus, green beans are all great choices.
• The chili paste or hot sauce in the sauce is optional. Traditionally, the Pad Thai sauce should have Heat (chili paste/hot sauce), Salty (tamari), Sour (lime Juice) and Sweet (honey) flavors. But if you are intolerant to heat, just leave it out.