Yield: 4 servings
|16 ounces||Noodles vermicelli or rice noodles|
|2 tablespoons||Peanut butter|
|5 tablespoons||Soy sauce or tamari|
|1 tablespoon||Brown sugar|
|2 \N||Eggs; scrambled|
|6 \N||Scallions; diced|
|5 \N||Garlic cloves; pressed|
|\N \N||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)