"American" Pad Thai
David
Lily, Gianna, Lucy and Janna enjoyed this yummy dish on a chilly December night. Recommended dessert: bread with honey
ingredients
- 3/4 pound mung bean sprouts
- 6 ounces rices noodles
- 3 Tbsp lime juice
- 3 Tbsp ketchup
- 1 Tbsp brown sugar
- 1/4 cup fish sauce or soy sauce
- 3-4 garlic cloves, minced
- 1 Tbsp minced chile
- 2 cups grated carrots
- 4 large eggs, lightly beaten
- 2/3 cup chopped peanuts
- 6-8 scallions, chopped (about 1 cup)
directions
- 1
Steam mung bean sprouts for 2-3 minutes, and set aside. Boil rice noodles for 3 to 5 minutes, until tender but firm. Drain noodles, rinse them under cool water, and set them aside to drain well.
- 2
Mix the sauce ingredients (lime juice, ketchup, brown sugar, fish sauce) in a small bowl and set aside.
- 3
Heat 3 Tbsp vegetable oil in a large skillet, add garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center; pour the beaten eggs into the center and quickly scramble. When the eggs have just set, pour in the sauce and stir everything together. Add the rice noodles and bean sprouts, and toss to distribute evenly. Stir in peanuts and scallions, and serve!
Source: Janna
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