RisaG posted 04-30-99
* Exported from MasterCook *
Your Pad Thai or Mine
Recipe By : Vegetarian Planet by Didi Emmons
Serving Size : 4 Preparation Time :0:00
Categories : Stir-Fries Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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3/4 lb. dried rice noodles -- width of fettuccine
1/4 cup lime juice -- or more, to taste
3 tbsp. Thai or Vietnamese Fish Sauce -- or 1 tsp. salt
2 tbsp. brown sugar
1 tsp. hot chile paste
1 tbl. water
3 tbsp. canola oil -- or corn oil, divided use
2 eggs -- beaten
3 cloves garlic -- minced
1 tsp. fresh ginger -- minced
1 carrot -- peeled, julienned
8 scallions, halved lengthwise -- cut in 2" lengths
1 cup mung bean sprouts
1/4 cup dry-roasted peanuts -- unsalted
1/4 cup cilantro -- chopped
1 lime -- sliced 1/8" rounds
Soak the noodles in 3 quarts hot water for 15 minutes, then drain them. (At this point you can store them, covered, for up to 24 hours in the refrigerator.)
In a small bowl, combine the lime juice, fish sauce or salt, sugar, chile paste, and 1 tbsp. water.
Pour 1 tbsp. oil into a large nonstick skillet, and cook the eggs over low heat, stirring with a wooden spoon. Once the eggs are barely cooked, transfer them to a plate.
In the same skillet (rinsed if necessary), add the remaining 2 tbsp. oil. Over medium heat, add the garlic and ginger. Saute for about 30 seconds, then add the carrot and scallions. Saute for 1 minute more, stirring frequently.
Add the lime juice mixture, then the drained noodles. Cook the noodles, stirring constantly, until they are tender but still chewy, about 1 minute.
Add a bit more lime juice if you'd like a perkier Pad Thai, and add the sprouts and scrambled eggs, stirring well.
Quickly divide the mixture among plates, sprinkle with the peanuts and cilantro, garnish with the lime slices, if you like, and serve.