Pad thai (clark)
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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)