MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: PAD THAI - VEGETARIAN
Categories: Thai, Vegetables, Vegan
     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. [email protected],
 [email protected], or [email protected]

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