Pad Thai - Vegetarian

Ingredients

Amount		Ingredient	Preparation
2	quarts	water
3/4	pound	mung beans	sprouts
6	oz	rice noodles	1/4 inch wide
Sauce
3	tablespoons	lime juice
3	tablespoons	ketchup
1	tablespoon	brown sugar
1/4	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
2/3	cup	peanuts	chopped
1	cup	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.