Hands down, my favorite pad thai recipe is this one from Moosewood Restaurant Cooks at Home. Its pad thai made healthy, if you will. I adapted it a tad just to make it even easier to make and I swapped out the fish sauce for low sodium soy sauce, making it truly vegetarian and not leave you thirsting for a vat of water.
2 quarts water
1 c. bean sprouts
6 oz rice noodles (the recipe calls for ones that are 1/4″ wide, but i like to use these skinny fellas)
3 TB lime juice
3 TB ketchup
1 TB brown sugar
1/4 cup soy sauce
3 TB peanut oil or vegetable oil
3-4 garlic cloves, minced or pressed
1 1/2 tsp crushed red pepper flakes
2 cups grated carrots
4 large eggs, lightly beaten with a pinch of salt
2/3 cup chopped peanuts
6-8 scallions, chopped
In a covered pot, bring the water to a rolling boil. Stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and bean sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve.