Pad Thai (3)

         Yield: 1 Servings
Categories: Rice, Eggs, 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.