Pad Thai − Vegetarian
From the kitchen of Moosewood Restaurant Cooks at Home.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol.
- 2 qt water
- ¾ lb mung bean sprouts
- 6 oz rice noodles (¼-inch wide)
- 3 tb fresh lime juice
- 3 tb catsup
- 1 tb brown sugar
- ¼ c fish sauce* or soy sauce
- Remaining Ingredients
- 3 tb peanut oil or vegetable oil
- 3 to 4 cloves garlic; minced or pressed
- 1 tb fresh chile, minced or 1 ½ ts crushed red pepper flakes
- 2 c carrots, grated
- 4 lg eggs, lightly beaten with a pinch of salt
- 2/3 c peanuts, chopped
- 6 to 8 scallions, chopped (about 1 cup)
- *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.
- In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well.
- When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.
- Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
- Heat the oil in a wok or large skillet.
- Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute.
- Push the carrots to the sides to make a hollow in the center.
- Pour the beaten eggs into the center and quickly scramble them.
- When the eggs have just set, pour in the sauce mixture and stir everything together.
- Add the drained rice noodles and mung sprouts, and toss to distribute evenly.
- Stir in the peanuts and scallions, and serve at once.