Artichoke Pad Thai

• 8 ounces rice noodles
• 4 green onions, chopped in 1 inch long pieces
• 2 garlic cloves, diced
• 1 ounce ginger, peeled and diced
• 1 tablespoon tamarind paste
• 2 tablespoons honey
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon Chinkiang vinegar
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1 serrano pepper, diced (remove seeds for less heat)
• 1 bell pepper
• 14 ounces artichoke hearts, cut into chunks
• 8 ounces bean sprouts
• 2 egg whites
• 1 ounce fresh cilantro, chopped
• 1 lime, cut into wedges as desired when serving

1. Cook rice noodles according to directions on package.
2. Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
3. Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
4. Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.

rice noodles, green onions, garlic, ginger, tamarind paste, honey, peanut butter, rice vinegar, fish sauce, chinkiang vinegar, sesame oil, olive oil, serrano pepper, bell pepper, hearts, bean sprouts, egg whites, fresh cilantro, lime

Taken from www.food.com/recipe/artichoke-pad-thai-528358 (may not work)