Adapted from the Moosewood Cookbook
I served these with spring rolls (sliced cucumber, shredded carrots, avocado with a peanut butter/chili oil/soy sauce dip)
Pad Thai
Yield: 4 servings
2 qt water
6 oz Rice noodles (¼-inch wide)
SAUCE:
3 T lime juice
3 T catsup
1 T brown sugar
¼ c soy sauce
REMAINING INGREDIENTS:
3 T vegetable oil
3 to 4 cloves garlic; minced or pressed
chili oil to taste
2 c Carrots; grated
4 lg Eggs; lightly beaten with a pinch of salt (or any protien ie. tofu, shrimp, chicken)
⅔ c peanuts
6 to 8 scallions; chopped (about 1 cup)
In a covered pot, bring the water to a rolling 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 swirl it 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 (or other protein). When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.
Pad Thai
Yield: 4 servings
2 qt water
6 oz Rice noodles (¼-inch wide)
SAUCE:
3 T lime juice
3 T catsup
1 T brown sugar
¼ c soy sauce
REMAINING INGREDIENTS:
3 T vegetable oil
3 to 4 cloves garlic; minced or pressed
chili oil to taste
2 c Carrots; grated
4 lg Eggs; lightly beaten with a pinch of salt (or any protien ie. tofu, shrimp, chicken)
⅔ c peanuts
6 to 8 scallions; chopped (about 1 cup)
In a covered pot, bring the water to a rolling 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 swirl it 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 (or other protein). When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.
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