8ouncesrice noodlessoftened in boiling water 20 minutes
peanut oilas needed
1teaspoongrated galangal or ginger
2cupsshredded chinese napa cabbage
4ouncescooked shrimp or chicken
sriracha or sambaloptional
Start soaking the rice noodles.
Stir together the pad thai sauce and set aside.
Scramble the eggs in a tablespoon of peanut oil and set aside. Chop them up.
Add another tablespoon of oil to the pan and heat the galangal, chiles, galic, and chinese cabbage, stir-frying the cabbage for a couple of minutes to cook it.
Add the scallions plus the shrimp or chicken, and the bean sprouts, cooking another minute or so.
Drain the noodles and test for tenderness. If not quite tender, take your food prep off the heat while you amend the noodles and briefly add the noodles to more boiling water until it is (in case your water was not hot enough). Don't drain and let sit longer than it takes for the water to wick away or they will stick together. If they have clumped together by chance, rinse them under very hot water and drain again.
Stir in the chopped cilantro and the pad thai sauce and stir until the sauce is hot, then add the noodles and toss to mix.
Serve garnished with chopped peanuts and wedges of lime. If you like it really spicy, you can drizzle your noodles with sriracha or sambal paste.