Recently Zoe's friend Livi slept over and, while we were discussing dinner options for the evening, Livi mentioned that she had an AMAZING vegetarian pad thai recipe. This got our attention, as Zoe, Thalia and I absolutely love Thai food. We didn't end up making it that night (too lazy to go to the store). But we did make it last night and it was indeed AMAZING.
Moosewood Pad Thai
Serves 4
3/4 lb. mung bean sprouts
6 oz. rice noodles (1/4 inch wide)
Sauce:
3 T. fresh lime juice3 T. ketchup
1 T. brown sugar
Remaining ingredients:
3 T. peanut or vegetable oil
3 or 4 cloves garlic, minced or pressed
1 T. minced fresh chile OR
1 1/2 t. crushed red pepper flakes
2 c. carrots, grated
4 eggs, lightly beaten with a pinch of salt
2/3 c. peanuts, chopped
6 to 8 scallions, chopped
Bring a large pot of water to a rolling boil. Blanch the sprouts by placing them in a strainer and dipping it in the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook until tender but firm, about 3 to 5 minutes. Drain the cooked noodles, rinse in them in cool water, and set them aside to drain.
Prepare the remaining ingredients and have them close at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, then stir in the grated carrots. Stir-fry for 1 minute, then push the carrots aside to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce and stir everything together. Add the drained noodles and mung bean sprouts, and toss to distribute evenly. Stir in the peanuts and scallions and serve immediately.
We hope you enjoy it as much as we did!
