Pad Thai

Blog Post

2 Tbsp peanut oil
3 eggs, scrambled
2 cups matchstick carrots (I cut my own when I have the time, do not use a julienner as it will not cut them large enough and the carrots will turn to mush.)
1/2 lb rice noodles
1 cup mung bean sprouts
Sauce
1/3 cup peanut butter
1/4 cup rice vinegar
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp ketchup
2 tsp garlic, minced
1 tsp sesame oil
1 tsp ginger, minced
1/2 tsp garlic-chili sauce
Garnish
cilantro
scallions
dry roasted peanuts, chopped

Cook rice noodles according to package directions, rinse in cold water. 
*Meanwhile, saute carrots in peanut oil over medium heat.  While carrots are cooking, mix sauce ingredients in a separate bowl, set aside.  Add eggs and cooked noodles. Pour in sauce ingredients and mix thoroughly with carrots, noodles and eggs.  Turn burner off and add bean sprouts.
Garnish with cilantro, scallions, and chopped dry roasted peanuts.

*If you want to add a meat to this dish, marinate in sauce and cook before the carrots.  Chicken works well, pork also does, but do not use peanut butter.