MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PAD THAI - VEGETARIAN
  Categories: Thai, Vegetables, Vegan
       Yield: 4 servings
  
            -JUDI M. PHELPS
       2 qt ;water
     3/4 lb Mung bean sprouts
       6 oz Rice noodles (1/4-inch wide)
 
 MMMMM---------------------------SAUCE--------------------------------
       3 tb Fresh lime juice
       3 tb Catsup
       1 tb Brown sugar
     1/4 c  Fish sauce* or soy sauce
 
 MMMMM-------------------REMAINING INGREDIENTS------------------------
       3 tb Peanut oil or vegetable oil
       3    To 4 cloves garlic; minced
            -or pressed
       1 tb Fresh chile; minced OR
   1 1/2 ts Crushed red pepper flakes
       2 c  Carrots; grated
       4 lg Eggs; lightly beaten with
            -a pinch of salt
     2/3 c  Peanuts; chopped
       6    To 8 scallions; chopped
            -(about 1 cup)
  
   *Fish sauce is made from fermented salted fish.  It can be found in
   Asian food stores and requires no refrigeration after opening.
   
   In a covered pot, bring the water to a rolling boil.  Blanch the mung
   bean sprouts by placing them in a strainer or small colander and
   dipping it into the boiling water for 30 seconds.  Set aside to drain
   well. When the water returns to a boil, stir in the rice noodles and
   cook for 3 to 5 minutes, until tender but firm.  Drain the cooked
   noodles, rinse them under cool water, and set them aside to drain.
   
   Prepare the remaining ingredients and have them near at hand before
   you begin to stir-fry.  Heat the oil in a wok or large skillet.  Add
   the 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 them.  When the eggs have just set, pour
   in the sauce mixture and stir everything together.  Add the drained
   rice noodles and mung sprouts, and toss to distribute evenly. Stir in
   the peanuts and scallions, and serve at once.
   
   Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
   carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood
   Restaurant Cooks at Home.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
   juphelps@delphi.com, or jphelps@best.com
  
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