Pad Thai Noodles

Sauce:

• 3 tablespoons ketchup
• ¼ cup fish sauce
• 1 tablespoon granulated sugar
• 1.5 tablespoons fresh lime or lemon juice
• 1 tablespoon white vinegar
• ¼ teaspoon freshly ground black pepper 

Pad Thai:

• ¾ cup unsalted peanuts, divided
• 8 ounces rice noodles
• ½ tablespoon fresh lime or lemon juice
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 2 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 2 cups bean sprouts
• ¾ cup chopped fresh cilantro

Calories 420 (30% from fat) • carb. 63g • pro. 13g • fat 14g • sat. fat 3g • chol. 105mg • sod. 1380mg • calc. 74mg • fiber 3g

1. In a small bowl, whisk the ketchup, fish sauce, sugar, 1½ tablespoons of the lime/lemon juice, vinegar and black pepper until completely combined. Reserve.
2. Place the peanuts in the bowl of the Cuisinart Spice Grinder. In very short bursts, pulse until the peanuts are roughly chopped. Reserve.
3. Bring a stockpot with 4 quarts of water to a boil. Add the rice noodles and turn off the heat. Let noodles sit about 5 minutes; strain and reserve.
4. Heat a large sauté pan over medium-high heat; add oil. Once oil is hot and shimmering, add the eggs and scramble. Add the garlic and shallots; sauté until softened and fragrant. Add the cooked noodles; stir fry about 1 minute to mix with the egg and vegetables. Add the reserved sauce and cook an additional 2 to 3 minutes, until well combined.
5. Add ½ cup of the peanuts and the bean sprouts and mix until combined. Turn off the heat and transfer to a large shallow bowl or platter. Add the remaining peanuts, lime/lemon juice and the cilantro. Serve immediately.