This recipe was given to me by June one of the great cooks at our hospital.
1 package of dry pad thai noodles
1 Tbl oil
1/2 cup soy sauce
1/2 cup +1 Tbl sugar
1/2 cup white vinegar
1 Tbl dark soy sauce
2 cups of cut vegetables: julienne carrots, pea pods, shredded cabbage, broccoli, zucchini or summer squash, bean sprouts, green onions or other vegetable of your choice
1/2 Tbl garlic
2 Tbl oil
Directions: Soak the noodles in water for 3-4 hours. Boil a pot of water and put two full handfuls of noodles or about two cups of noodles into the boiling water for 15 seconds or until noodles are softened. Transfer to a bowl of cold water and then drain. Cover with 1 Tbl oil and set aside. Mix together the soy sauces, sugar and vinegar. Set that aside. Heat the oil in the pan and add minced garlic. Add the hard vegetables and stir fry until tender/crisp. Add the noodles and 4 ounces of the sauce. Add the soft vegetables (bean sprouts and green onion) and stir fry until well blended and heated through. Garnish with lime wedge, ground peanuts and fresh bean sprouts.