PAD THAI NOODLES
8 ounces rice noodles
2 Tablespoons oil
1 Tablespoon Acanela Thailand spice blend
3 cloves garlic, minced
1-inch piece of ginger, minced
3 green onions, diced
1 cup Bean sprouts (shredded carrots or zucchini)
2 TBS fish sauce (or soy sauce)
½ cup water
Toppings: Fresh Cilantro, Roasted Peanuts
1) Bring a pot of water to a boil and cook the rice noodles for 8-10 minute, or until tender. Drain and set aside.
2) In a large skillet, heat the oil over medium heat. Add the spices, stirring until they begin to bubble and sizzle. Then add the garlic, ginger, and green onions, and sauté for a few minutes.
3) Crack the eggs into the skillet and scramble until they are solidified, yet still moist. Add the cooked noodles and bean sprouts (or carrots & zucchini), and mix thoroughly.
4) Stir in the fish sauce (soy sauce) and the lime juice. Top with fresh cilantro and roasted peanuts. Enjoy!