Title: Pad Thai (8)
Categories: Thai
Yield: 4 Servings

16	oz	Noodles vermicelli or rice noodles
2	tb	Peanut butter
5	tb	Soy sauce or tamari
1	tb	Brown sugar
2		Eggs; scrambled
6		Scallions; diced
5		Garlic cloves; pressed
		Peanuts
1/3	c	Vinegar
		Lime wedges

Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the PB, soy, and sugar.

In the wok, sautee the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot. Serve with the lime wedges on the side.

From: qc@titan.ucs.umass.edu (Quentin J Clark)

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