Pad Thai (clark) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Noodles vermicelli or rice noodles,
2 tbsp: Peanut butter,
5 tbsp: Soy sauce or tamari,
1 tbsp: Brown sugar,
2: Eggs, scrambled
6: Scallions, diced
5: Garlic cloves, pressed
Peanuts,
1/3 cup: Vinegar,
Lime wedges,
Directions:
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.
From: qc@titan.ucs.umass.edu (Quentin J Clark)
Source from luhu.jp
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.
From: qc@titan.ucs.umass.edu (Quentin J Clark)
Source from luhu.jp