Pad Thai - Vegetarian
| Yield: | 4 Servings |
| Categories: | Vegetables, Vegetarian, Thai |
| -JUDI M. PHELPS | ||
| 2 | qt | ;water |
| 3/4 | lb | Mung bean sprouts |
| 6 | oz | Rice noodles (1/4-inch wide) |
| SAUCE | ||
| 3 | tb | Fresh lime juice |
| 3 | tb | Catsup |
| 1 | tb | Brown sugar |
| 1/4 | c | Fish sauce* or soy sauce |
| REMAINING INGREDIENTS | ||
| 3 | tb | Peanut oil or vegetable oil |
| 3 | To 4 cloves garlic; minced or pressed | |
| 1 | tb | Fresh chile; minced OR |
| 1 1/2 | ts | Crushed red pepper flakes |
| 2 | c | Carrots; grated |
| 4 | lg | Eggs; lightly beaten with a pinch of salt |
| 2/3 | c | Peanuts; chopped |
| 6 | To 8 scallions; chopped (about 1 cup) |
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