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Pad Thai (3)

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Thai Thai, Rice, Eggs 1 Servings

INGREDIENTS

6 oz Vermicelli or rice noodles
2 tb Peanut butter
5 tb Soy sauce or tamari
1 tb Brown sugar
2 Eggs; scrambled
6 Scallions; dice
5 Cloves garlic; pressed
x Peanuts
1/3 c Vinegar
1 Quartered lime

INSTRUCTIONS

Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the
PB, soy, and sugar.
In the wok, sautee the scallions and garlic.  You can add bean sprouts at
this point too.  After a few minutes, add the noodles, and stir-fry them
for about 5 minutes.  Then add the stuff in the bowl, and the vinegar. Cook
this for a couple more minutes.  Last, add the eggs and peanuts, and heat
until hot.  Serve with the lime wedges on the side.
Posted to CHILE-HEADS DIGEST V4 #027 by "Kurt Faria" <kfaria@tgn2.tgn.net>
on Jul 20, 1997

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