Recipe - Pad Thai - Vegetarian

JUDI M. PHELPS
2 qt ;water
Three fourths pound Mung bean sprouts
6 ounce Rice noodles (1/4inch wide)

SAUCE
3 tablespoon Fresh lime juice
3 tablespoon Catsup
1 tablespoon Brown sugar
One fourth cup Fish sauce* or soy sauce

REMAINING INGREDIENTS
3 tablespoon Peanut oil or vegetable oil
3 To 4 cloves garlic; minced
or pressed
1 tablespoon Fresh chile; minced OR
1 One half teaspoon Crushed red pepper flakes
2 cup Carrots; grated
4 lg Eggs; lightly beaten with
a pinch of salt
2/3 cup Peanuts; chopped
6 To 8 scallions; chopped
(about 1 cup)

*Fish sauce is made from fermented salted fish. It can be found in Asian
food stores and requires no refrigeration after opening.

In a covered pot, bring the water to a rolling boil. Blanch the mung bean
sprouts by placing them in a strainer or small colander and dipping it into
the boiling water for 30 seconds. Set aside to drain well. When the water
returns to a 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 stirfry. 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. Stirfry 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 mung sprouts,
and toss to distribute evenly. Stir in the peanuts and scallions, and serve
at once.

Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
Restaurant Cooks at Home.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini