Pad Thai Simplified

Noodles is one of my stomach's favorites. And it is so easy to cook and can be varied in so many ways. Can there be a better dish? I really like noodles when I am in Asia, but when doing it at home I think the dish has to be simplified - in the original recipes there are far too many obscure ingredients you can only use for ten or so dishes - that you anyway will feel taste more or less the same. So here comes a simplified version of veggie pad thai.

I used:

• 2-3 packs of egg noodles
• sesame oil (~1 table spoon)
• some other oil (~2 table spoons - I used sunflower oil)
  
• Sambal Oelek (~1 tea spoon)
  
• 1 green chili
• 1 yellow onion
  
• 3 spring onions
• mushrooms (~100-200g)
• soy sauce (~1-2 table spoons)
• 100 ml of coconut milk (preferably low fat)
  
• 1 lime
• 1 red pepper
• peanuts
  
• alfalfa seeds
  

It takes less than 20 minutes from start till stop, so start when you are hungry:
As usual start with putting some water to boil. Pour some sesame oil and some other oil in a wok (or frying pan if you don't have a wok) and add the Sambal - turn on the heat on more or less max.

While the stove is getting warm (if you have gas, you'll have to wait with turning on the heat). Now you chop some vegetables: start with the chili, then the onion and now the spring onions. As soon as you are done with one, add it to the wok (if it is on). If you want you can add some garlic (~2 cloves).

Then it is time for the mushrooms. Make sure they are clean (and if they are not, brush them clean) and add them to the pan. Give it all some color. Now is a good time to put the egg noodles into its boiling water with some soy sauce and some oil.

When you think your poor vegetables had enough of brown/golden-style, add the soy sauce and the coconut milk. Chop the lime into eight pieces (that is half, and then half, and then half) and squeeze into the wok - save one per plate to be served (this recipie is intended for 2 people, so that means saving two "slices"). When the noodles are finished, rinse it and add some soy. Now add the chopped red pepper into the wok and mix it all into the noodles.

Serve by putting some noodle and sauce-mix on plates and then add alfalfa, some peanuts and a slice of lime on top (preferably with washed peel).