Title: Pad thai (clark)
 Categories: Vegetarian, Thai
      Yield: 4 Servings
 
     16 oz Noodles
           - vermicelli or rice noodles
      2 tb Peanut butter
      5 tb Soy sauce or tamari
      1 tb Brown sugar
      2    Eggs; scrambled
      6    Scallions; diced
      5    Garlic cloves; pressed
           Peanuts
    1/3 c  Vinegar
           Lime wedges
 
  Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix
  the PB, soy, and sugar.
  
  In the wok, sautee the scallions and garlic.  You can add bean
  sprouts at this point too.  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.
  
  From: qc@titan.ucs.umass.edu (Quentin J Clark)