Pad thai (clark)

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 \N Eggs; scrambled
6 \N Scallions; diced
5 \N Garlic cloves; pressed
\N \N Peanuts
⅓ cup Vinegar
\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)

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