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How To make Pad Thai Vegetarian

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-JUDI M. PHELPS 2 qt ;water
3/4 lb Mung bean sprouts
6 oz Rice noodles (1/4-inch wide)

SAUCE:

3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce* or soy sauce

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 asid

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