Thailand - Pad Thai – Vegetarian

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.