Your Pad Thai or Mine

By Bostoncook

Vegetarian Planet

Ingredients

• 3/4 pound rice noodles
• 1/4 cup lime juice
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 teaspoons hot chili sauce
• 3 tablespoons canola oil
• 2 eggs, beaten
• 2 garlic cloves, minced
• 1 teaspoon ginger root, minced
• 1 carrot, peeled and julienned
• 10 scallions, halved and cut into 2" lengths
• 1 cup mung bean sprouts
• 1/4 cup chopped peanuts
• 1/4 cup cilantro
• 1 lime, sliced

Details

Servings 4

Preparation

Step 1

1. Soak noodles in hot water 30 minutes, drain.

2. Combine lime juice-chili sauce and 1 tablespoon water.

3. Cook eggs in 1 tb hot oil until barely cooked. Remove to plate.

4. Heat 2 tbs oil in same skillet. Saute garlic and ginger 30 secs, add carrot and scallion. Saute 1 min. Add lime juice mixture, then noodles. Cook until noodles are tender but still chewy.

5. Add sprouts and eggs. Heat through. Sprinkle with peanuts and cilantro, garnish with lime.

Book says doesn't reheat well, but did for us