(thing) by legbagede Fri Jun 09 2000 at 21:46:02
Vegetarian Pad Thai Serves 3-4.
  • 8 ounces rice vermicelli or cellophane noodles
  • 2 1/2 cups fresh bean sprouts
  • 1/2 cup dry roasted peanuts
  • 2 stalks fresh lemongrass or 1 tablespoon grated lemon peel
  • 7 whole fresh cilantro sprigs
  • 4 large garlic cloves
  • 1 jalapeno chili, stemmed
  • 1 medium carrot, peeled, cut into 1-inch pieces
  • 2 eggs
  • 1/4 cup peanut oil
  • 1 large zucchini, diced
  • 4 large green onions, thinly sliced
  • 1/2 teaspoon salt
  • 2 tablespoon sugar
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon Sweet Chilli sauce
  • 2 tablespoon Thai fish sauce (nam pla)
  • 2 limes
      1. Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover until soft, about 30 minutes. Drain (don't burn yourself like I do usually).
      2. Chop peanuts. Put in bowl for later. (If you've got a food processor, all the power to you).
      3. Trim the end and leaves of lemongrass stalks. Then chop up the cilantro sprigs, lemongrass, garlic, and jalapeno (sissors do this well enough).
      4. Slice carrots into bowl with the spices. Transfer carrot mixture to bowl.
      5. Beat eggs lightly.
      6. Heat oil in wok over high heat (don't burn oil).
      7. Add carrot mixture, diced zucchini, half of green onions, and salt.
      8. Stir-fry just to heat through, about 1 minute.
      9. Add sugar, lemon juice, catsup, and fish sauce and toss. Add eggs and let set partially, about 30 seconds. Scramble eggs lightly. Add noodles and bean sprouts and stir-fry until eggs are cooked and the mixture is hot. Mix in chopped peanuts and remaining green onions.
      10. Dump it on a warm platter. Garnish with fresh cilantro and lemon wedges, and serve.
del.icio.us Facebook Digg StumbleUpon Reddit (I like it!)
Y'know, if you log in, you can write something here, or contact authors directly on the site. Create a New User if you don't already have an account.