Pad Thai

adapted from Moosewood Restaurant Cooks at Home

2 quarts water

3/4 pound mung bean sprouts

6 ounces rice noodles (1/4 inch wide)

sauce

3 T fresh lime juice

3 T ketchup

1 T brown sugar

1/4 C fish sauce (or soy sauce in a pinch)

3 T peanut or vegetable oil

3-4 cloves garlic, minced or pressed

1 T minced fresh chile or pinch cayenne pepper

2 C grated carrots

4 large eggs

8 oz shrimp cooked (optional)

1 package tofu, cubed and sauteed (optional)

2/3 C chopped peanuts

6-8 scallions, chopped

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 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 and rinse under cool water, then set them aside to drain well.

Meanwhile, in a small bowl, mix together the sauce ingredients.

Prepare the remaining ingredients at have them ready before you begin. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl in the oil for a moment, and stir in the grated carrots. Stir fry for one minute. Push carrots to the edges and pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, mix in the sauce and stir everything together. Add the noodles, sprouts, tofu and shrimp and toss together. Serve at once, garnished with peanuts and scallions.

Takes approximately 40 min. Serves 4-6.