Pad Thai – Vegetarian
Ingredients
-
2 qt ; water
-
3/4 lb mung bean sprouts
-
6 oz rice noodles
(1/4-inch wide)
SAUCE
-
3 tbsp fresh lime juice
-
3 tbsp catsup
-
1 tbsp brown sugar
-
1/4 cup fish sauce* or
soy sauce
Remaining Ingredients
-
3 tbsp peanut oil or
vegetable oil
-
3 to 4 cloves garlic,
minced or pressed
-
1 tbsp fresh chile,
minced or
-
1 1/2 tsp crushed red
pepper flakes
-
2 cup carrots, grated
-
4 large eggs, lightly
beaten with a pin
-
2/3 cup peanuts, chopped
-
6 to 8 scallions, chopped
(about 1 cup)
Directions
*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 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 mung sprouts, and toss to distribute evenly.
-
Stir in the peanuts and
scallions, and serve at once.
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