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Pad thai (8)

Yield: 4 Servings

Ingredients:

• 16 oz Noodles - vermicelli or rice noodles
• 2 tb Peanut butter
• 5 tb Soy sauce or tamari
• 1 tb Brown sugar
• 2 Eggs; scrambled
• 6 Scallions; diced
• 5 Garlic cloves; pressed Peanuts
• 1/3 c Vinegar

Instructions:

Lime wedges Cook rinse and refrigerate the noodles ahead of time. In a bowl mix the PB soy and sugar. In the wok sautee the scallions and garlic. You can add bean sprouts at this point too. After a few minutes add the noodles and stir-fry them for about 5 minutes. Then add the stuff in the bowl and the vinegar. Cook this for a couple more minutes. Last add the eggs and peanuts and heat until hot. Serve with the lime wedges on the side. From: qc@titan.ucs.umass.edu (Quentin J Clark)

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