Pad Thai (8)

     16 oz Noodles
           - vermicelli or rice noodles
      2 tb Peanut butter
      5 tb Soy sauce or tamari
      1 tb Brown sugar
      2    Eggs; scrambled
      6    Scallions; diced
      5    Garlic cloves; pressed
           Peanuts
    1/3 c  Vinegar
           Lime wedges

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.


Yield: 4 Servings