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Pad Thai
6 oz noodles - vermicelli or rice noodles
2 T peanut butter
5 T soy sauce or tamari
1 T brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime
Cook, rinse and refrigerate the noodles ahead of time. In a bowl
mix the peanut butter, soy, and sugar.
In the wok, sautee the scallions and garlic. Add bean sprouts.
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.
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Pad Thai 18