Pad Thai

For a vegan, leave out the eggs but thicken sauce mixture with cornstarch or arrowroot.

Ingredients

• 1 16oz package oriental noodles or linguine
• 1/4c soy sauce or tamari
• 1 tbl sugar
• 2 tbl chili sauce
• 3 tbl oil
• 1 small red pepper, thinly slice
• 1 tbl grated, peeled gingerroot
• 1 garlic clove, minced
• 1 bunch green onions, chopped
• 2 large eggs, lightly beaten
• 2 cups bean sprouts
• 1 tomatoe, cut in wedges
• 1/4 c. salted peanuts, coarsely chopped
• 1 tbl chopped fresh cilantro
• 1/4 tsp crushed red pepper
• lime wedges for garnish

Directions

about 30 minutes before serving:
Prepare noodles as directed, drain and keep warm.

Meanwhile in cup, stir soy sauce, sugar, chili sauce and 1/2 c. H2o, set aside. In 12 non stick skillet over high heat, heat oil and cook red pepper, ginger, garlic and all but 1/4 c. of the chopped green onions until tender and lightly browned, about 5 minutes. Push vegetables to one side of the skillet.

To same skillet over med high heat, add eggs stirring until set but still moist. Stir in bean sprouts and soy sauce mixture; over high heat, heat to boiling mixing in cooked veggies. Add noodles and tomatoe wedges, tossing to coat with sauce, heat thru.

Spoon noodle mixture onto large warm platter. Sprinkle with chopped peanuts, chopped cilantro, crushed red pepper and remaining green onions. Garnish with lime wedges. Serves 4 generously.

Submitted 6/13/05.
Source: Good Housekeeping may 93
Submitted By: Kathy Delaney Golden
bobkatgoldn@infonet.com.bo
Pad Thai