Pad Thai

1/2 pound rice noodles
1/2 cup canola oil
3 cloves garlic, minced)
2 teaspoons red chili paste
1 teaspoon sugar
3 tablespoons Thai fish sauce
1/2 cup water
2 large eggs, beaten

1/4 cup thinly sliced scallions
1/2 cup snow peas, strings removed and julienned (I add mine whole)
1 1/2 cups fresh bean sprouts
1/4 teaspoon crushed red chili flakes
1 tablespoon lime juice

3 tablespoons chopped cilantro
1/4 cup finely chopped dry roasted peanuts (I leave these out)

Bring a large pot of water to a boil, add the noodles, and cook just until the water returns to a boil. Remove the noodles immediately and drain them. Rinse in cold water to stop the noodles from cooking.

Heat the canola oil in a wok or large saute pan. Add the garlic, chili paste, fish sauce and water. Cook for 1 to 2 minutes, until slightly thickened. Add the beaten eggs, stirring constantly, until the eggs are soft set.

Add the noodles to the pan with the chili paste mixture, toss and saute for 3 to 4 minutes over medium-high heat. Add the scallions, snow peas, bean sprouts, red chili flakes and lime juice. Toss to mix well and heath through.

Serve with a sprinkle of cilantro and peanuts.

Cucumber Salad

3-4 Baby Cucumbers
1/2 medium Red Onion
3 Tablespoons grapefruit vinegar (bought at Trader Joe’s)
1 Tablespoon sugar

Slice the cucumbers and red onion and mix in a bowl. Whisk together the vinegar and sugar until the sugar is dissolved. Toss the dressing with the veggies and cover. Let the salad rest in the fridge for at least 30 minutes for the flavors to blend.