Pad Thai

3/4 lb. (340 g) dry rice noodles (1/4-inch/0.5-cm wide)
3 tbsp. (45 mL) Heinz ketchup
3 tbsp. (45 mL) Soy sauce
2 tbsp. (30 mL) lemo juice
2 tbsp. (15 mL) splenda brown sugar blend
1/4 tsp.(1 mL) cayenne pepper
3 eggs, beaten
1/2 small onion, minced
4 cloves garlic, minced
3 cups (750 mL) bean sprouts
1/2 cup (125 mL)water
1/4 cup (50 mL) unsalted peanuts, slightly crushed
1/4 cup (50 mL) olive oil

You may also add 12 oz of boneless chicken breast, shrimp, or firm tofu.

At least half an hour before you want to begin cooking, place dry rice noodles in a large bowl. Cover with hot tap water and let soak for at least 30 minutes or as long as two hours.
In a small bowl, stir together ketchup, soy sauce, lemon juice, brown sugar and cayenne pepper. Have the beaten eggs, onion, garlic, shrimp (or chicken or tofu), bean sprouts, and peanuts in separate bowls so that they are ready to quickly throw into the stir-fry. Once you begin cooking, it will go very quickly.
Heat half of the vegetable oil in a wok or very large skillet over medium-high heat. Add eggs and cook, stirring, until the eggs are firmly scrambled. Remove scrambled eggs to a bowl, breaking up into clumps.
Drain the noodles in a colander.
Add the remaining oil to the wok or skillet and heat over medium-high heat. Add minced onion and garlic and cook, stirring constantly, until just golden, about 1 minute. Add shrimp (or whatever you're using) and stir-fry for 1 or 2 minutes or until cooked through. Now add the ketchup mixture, 2 cups (500 mL) of the bean sprouts, the green onions, the noodles and the water. Cook, stirring constantly, until the noodles are tender and most of the liquid has been absorbed. Return the scrambled egg to the pan along with the cilantro and toss to mix. Remove from heat and dump noodles onto a large bowl or platter. Top with remaining bean sprouts and sprinkle with crushed peanuts.

Number of Servings: 6

Recipe submitted by SparkPeople user MUMMYFEET.