Pad Thai - Vegetarian
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| ¾ | pound |
mung beans
sprouts |
|
| 6 | oz |
rice noodles
1/4 inch wide |
*
|
| sauce | |||
| 3 | tablespoons |
lime juice
|
|
| 3 | tablespoons |
ketchup
|
|
| 1 | tablespoon |
brown sugar
|
|
| ¼ | cup |
fish sauce
or soy sauce, nam pla |
*
|
| Remaining ingredients | |||
| 3 | tablespoons |
peanut oil
or vegetable oil |
|
| 3 to 4 | cloves |
garlic
peeled and minced, or pressed |
|
| 1 | tablespoon |
hot chili peppers
fresh, minced or 1 1/2 ts crushed red pepper flakes |
|
| 2 | cups |
carrots
grated |
|
| 4 | large |
eggs
large lightly beaten with a pinch of salt |
|
| ⅔ | cup |
peanuts
chopped |
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 340.2 | g |
mung beans
sprouts |
|
| 6 | oz |
rice noodles
1/4 inch wide |
*
|
| sauce | |||
| 45 | ml |
lime juice
|
|
| 45 | ml |
ketchup
|
|
| 15 | ml |
brown sugar
|
|
| 59 | ml |
fish sauce
or soy sauce, nam pla |
*
|
| Remaining ingredients | |||
| 45 | ml |
peanut oil
or vegetable oil |
|
|
garlic
peeled and minced, or pressed |
|
||
| 15 | ml |
hot chili peppers
fresh, minced or 1 1/2 ts crushed red pepper flakes |
|
| 473 | ml |
carrots
grated |
|
| 4 | large |
eggs
large lightly beaten with a pinch of salt |
|
| 158 | ml |
peanuts
chopped |
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
Directions
*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.
Addthe 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.
