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1
Combine the ingredients for the sauce in a small bowl and set aside until needed.
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2
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
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3
While the noodles are cooking, heat the oil in a wok or stir-fry pan.
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4
Add the garlic and saute over low heat for a minute or so, then add the broccoli lemongrass, if using, and white parts of the scallions.
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5
Add a small amount of water, raise the heat to medium, and cover.
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6
Steam for 3 to 4 minutes, or until the broccoli is tender-crisp.
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7
Add the noodles, sauce, and green parts of the scallions; stir gently but thoroughly.
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8
Add just enough red pepper flakes to give the dish the kind of kick you like.
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9
Stir in cilantro and peanuts to taste and serve at once.
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10
There is no better pairing for this than Thai Tossed Salad (page 184).
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11
Since making Pad Thai is very hands-on, prepare the salad before starting the noodle dish.
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12
Otherwise, prepare a platter of raw vegetables if you dont have time to make a companion dish.
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13
If youd like to add extra protein to the meal, serve with sliced Thai-style baked tofu.
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14
Calories: 517
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15
Total Fat: 16.5g
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16
Protein: 17.5g
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17
Carbohydrates: 80g
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18
Fiber: 7g
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19
Sodium: 725mg
