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Vegetarian Pad Thai

8 to 10 ounces dried flat sided rice noodles
4 tablespoons distilled white vinegar
3 tablespoons tomato paste
3 tablespoons water
2 tablespoons sugar
1 to 2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh green chili, seeded and minced
2 eggs (optional)

1 cup fresh bean sprouts
1/3 cup chopped unsalted dry roasted peanuts (optional)
Lime wedges and sliced green onions for garnish

Bring 2 quarts water to boil and remove from heat. Soak noodles in
water for 20 minutes. Drain and set aside. In a bowl, mix together
vinegar, tomato paste, water and sugar. Set aside. In a frying pan,
heat oil and stir fry garlic and chili on medium heat for 3 minutes.
Stir in tomato vinegar mixture and make a well in the center of
pan. Crack in eggs, if desired, and cook until almost set, about
2 minutes; then stir quickly into sauce. Let sauce mxture continue
to simmer on low heat until very thick, about 4 to 5 minutes. Toss
noodles into sauce and mix well. Remove from heat.

Place noodles and sauce on one end of a large serving plate. On
the other end, place a pile of bean sprouts and peanuts if desired.
Garnish plate with lime wedges and green onions. Let diners help
themselves to noodles, bean sprouts and peanuts, and squeeze lime
juice over their portions. Serves 4.


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