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Pad Thai (3)

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Eggs Rice Thai


  • 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


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" <> on Jul 20, 1997