pad thai (8)
- Categories
- Thai
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Noodles vermicelli or rice noodles |
| 2 tablespoons | Peanut butter |
| 5 tablespoons | Soy sauce or tamari |
| 1 tablespoon | Brown sugar |
| 2 | Eggs; scrambled |
| 6 | Scallions; diced |
| 5 | Garlic cloves; pressed |
| Peanuts | |
| ⅓ cup | 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@... (Quentin J Clark)
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