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Ingredients:

2 quarts water
10 oz. uncooked dried flat-sided rice noodles
1/4 cup white vinegar
3 tablespoons tomato paste
3 tablespoons water
2 tablespoons vegetable oil
2 minced garlic cloves
1 seeded and minced green chili
2 eggs
1 cup mung bean sprouts
1/3 cup chopped unsalted dry-roasted peanuts
lime wedges and scallions for garnish.


Bring water to boil and remove from heat.
Soak noodles in hot water for 20 minutes; drain and set aside.

In bowl, blend tomato paste, vinegar, water and sugar. In pan, heat oil and stir-fry garlic and chili on medium heat for three minutes. Stir in the vinegar-tomato mixture and make a pit in the center of pan.

Crack in eggs, and cook for about 2 minutes. Then stir into sauce. Continue to simmer the sauce on low heat for about 4-5 minutes, until very thick. Stir in reserved noodles, and remove from heat.

On serving platter, place noodles and sauce, and top with bean sprouts and peanutes. Garnish plate with lime wedges and scallions.