Title: Pad Thai - Vegetarian
Categories: Vegetarian Thai Vegetable
Yield: 4 Servings

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)

*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.

Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood Restaurant Cooks at Home.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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