Pad Thai with Beef

By Ellan

Ingredients

• 1/2 of a 14-oz. pkg. rice noodles
• 1 pd. ground beef (or ground turkey or chicken)
• 4 scallions, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 3 tab. fresh lime juice, plus lime wedges, for garnish
• 2 tab. fish sauce
• 2 tab. rice vinegar
• 2 teas. sugar
• 2 large eggs
• 2/3 cup mung bean sprouts
• 1/2 cup chopped peanuts

Preparation

Step 1

Soak rice noodles in a bowl of lukewarm water for 10 minutes.
Meanwhile, brown beef in a large nonstick skillet over med-high heat, breaking apart with a spoon, 5 minutes. Pour into colander to drain.
Return skillet to med. heat and add scallions and garlic. Saute' 1 minute. Add soaked noodles, mine juice, fish sauce, vinegar and sugar. cook stirring, 1 minutes.
Push noodle mixture to one side of skillet and crack eggs into skillet. Scramble eggs, cooking 1 minute. Fold eggs and reserved ground beef into noodle mixture. Add 1/3 cup of the bean sprouts and cook 1 to2 minutes, until noodles are tender and beef is heated through. Add 1/4 to 1/2 cup water if mixture is too dry. Transfer to serving platter and top with remaining 1/3 cup sprouts and peanuts. Serve with lime wedges.