Thursday, November 09, 2006

Pad Thai 3

noodles - vermicelli or rice noodles ~ 6 oz.
2 T. peanut butter
5 T. soy sauce or tamari
1 T. brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
1/3 cup vinegar
quartered lime

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.


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