Vegetarian Phad Thai
Submerge the rice noodles in a large bowl of hot water for about anhour.Pour 1/2 tablespoon of oil into a large skillet, and add eggs.Scramble into medium-sized pieces, and transfer to plate. Setaside.In a saucepan, mix together peanut oil, peanut butter, water, soysauce, milk, brown sugar, and lemon juice. Season with garlicpowder and paprika. Heat until sauce is smooth. Season liberallywith cayenne pepper.Drain noodles; noodles should be very flexible, but still relativelyfirm. Heat remaining 1 1/2 tablespoons vegetable oil in a largesaucepan or wok. Cook noodles in oil, stirring constantly, until theyare tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots,scallions, ground peanuts, and the scrambled eggs. Continue tocook over low heat until vegetables are crisp-tender, about 5minutes. Serve immediately, garnished with lime wedges.
Ingredients
- 1 pound dried rice noodles
- 2 tablespoons vegetable oil
- 4 eggs, beaten
- 2 tablespoons peanut oil
- 1 1/2 cups peanut butter
- 1/3 cup water
- 1/3 cup soy sauce
- 1 cup milk
- 1 1/4 cups brown sugar
- 1/3 cup lemon juice
- 2 tablespoons garlic powder
- 1 tablespoon paprika cayenne pepper to taste
- 1 pound mung bean sprouts
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 1/2 cup chopped, unsalted dry- roasted peanuts
- 1 lime, cut into wedges
