To make a tasty pad Thai, soak 1/2 pound of rice noodles in warm water for approximately 20 minutes, or until the noodles are white and limp. In a separate bowl, combine 2 tablespoons each of soy sauce and brown sugar, 1/4 cup of fresh lime juice, 1 to 2 tablespoons of chile sauce, and 1 tablespoon of water.
Heat 2 teaspoons of peanut oil in a wok or deep skillet. Stir fry 1 to 2 teaspoons of minced ginger and 3 cloves of minced garlic, adding strips of 1 peeled carrot and 9 green sliced green onions after 30 seconds. Continue stir frying for one minute.
Pour the lime juice ingredients into the wok. Drain the noodles and add to the wok, stirring until the noodles are soft and curled, approximately one minute. Add 1 cup mung bean sprouts and remove from heat. Divide the mixture among serving dishes, cover with 2 tablespoons of chopped peanuts, and garnish with a lime wedge. Add chopped cilantro, if desired.
This dish provides four servings of vegetarian pad Thai. In Thailand, street vendors put their own twist on this classic meal and offer it all around the country. In 2011, Pad Thai was listed as fifth on the "World's 50 Most Delicious Foods" according to CNN's reader poll.