Pad Thai - Vegetarian (#1896)
Nuts Thai Vegetarian
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- 2 quarts Water
- 3/4 pound Mung Beans sprouts
- 6 oz Rice Noodles 1/4 inch wide
- 3 tablespoons Lime Juice
- 3 tablespoons Ketchup
- 1 Tbsp Brown Sugar
- 1/4 cup Fish Sauce or soy sauce, nam pla
- 3 tablespoons Peanut Oil or vegetable oil
- 3 to 4 cloves Garlic peeled and minced, or pressed
- 1 Tbsp Hot Chili Peppers fresh, minced or 1 1/2 ts crushed red pepper flakes
- 2 cups Carrots grated
- 4 large Eggs large lightly beaten with a pinch of salt
- 2/3 cup Peanuts chopped
- 1 cup Scallions, Spring Or Green Onions chopped
- *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.
- Addthe 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.