Pad thai - vegetarian
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Pad thai - vegetarian
  Vegetables    Thai    Vegetarian  
Last updated 6/12/2012 12:47:30 AM. Recipe ID 8248. Report a problem with this recipe.
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      Title: Pad thai - vegetarian
 Categories: Vegetarian, Thai, Vegetables
      Yield: 4 Servings
 
           -JUDI M. PHELPS
      2 qt ;water
    3/4 lb Mung bean sprouts
      6 oz Rice noodles (1/4-inch wide)

MMMMM---------------------------SAUCE--------------------------------
      3 tb Fresh lime juice
      3 tb Catsup
      1 tb Brown sugar
    1/4 c  Fish sauce* or soy sauce

MMMMM-------------------REMAINING INGREDIENTS------------------------
      3 tb Peanut oil or vegetable oil
      3    To 4 cloves garlic; minced
           -or pressed
      1 tb Fresh chile; minced OR
  1 1/2 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.
  
  Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
  carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
  Restaurant Cooks at Home.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
 




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Recipe ID 8248 (Apr 03, 2005)

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