Vegetarian Pad Thai
Serves 3-4.
- 8 ounces rice vermicelli or cellophane noodles
- 2 1/2 cups fresh bean sprouts
- 1/2 cup dry roasted peanuts
- 2 stalks fresh lemongrass or 1 tablespoon grated lemon peel
- 7 whole fresh cilantro sprigs
- 4 large garlic cloves
- 1 jalapeno chili, stemmed
- 1 medium carrot, peeled, cut into 1-inch pieces
- 2 eggs
- 1/4 cup peanut oil
- 1 large zucchini, diced
- 4 large green onions, thinly sliced
- 1/2 teaspoon salt
- 2 tablespoon sugar
- 3 tablespoon fresh lemon juice
- 2 tablespoon Sweet Chilli sauce
- 2 tablespoon Thai fish sauce (nam pla)
- 2 limes
- Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover until soft, about 30 minutes. Drain (don't burn yourself like I do usually).
- Chop peanuts. Put in bowl for later. (If you've got a food processor, all the power to you).
- Trim the end and leaves of lemongrass stalks. Then chop up the cilantro sprigs, lemongrass, garlic, and jalapeno (sissors do this well enough).
- Slice carrots into bowl with the spices. Transfer carrot mixture to bowl.
- Beat eggs lightly.
- Heat oil in wok over high heat (don't burn oil).
- Add carrot mixture, diced zucchini, half of green onions, and salt.
- Stir-fry just to heat through, about 1 minute.
- Add sugar, lemon juice, catsup, and fish sauce and toss. Add eggs and let set partially, about 30 seconds. Scramble eggs lightly. Add noodles and bean sprouts and stir-fry until eggs are cooked and the mixture is hot. Mix in chopped peanuts and remaining green onions.
- Dump it on a warm platter. Garnish with fresh cilantro and lemon wedges, and serve.
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