Peanut Pad Thai

Name: Peanut Pad Thai
Ingredients: 1/2 pounds Rice Noodles; 2 cups Carrots, Cut Into Matchsticks; 2 Tablespoons Peanut Oil; 3 whole Eggs, Scrambled; 1 cup Mung Bean Sprouts; 13 cups Peanut Butter; 1/4 cups Rice Vinegar; 2 Tablespoons Soy Sauce; 1 Tablespoon Fish Sauce; 1 Tablespoon Ketchup; 2 teaspoons Garlic, Minced; 1 teaspoon Sesame Oil; 1 teaspoon Ginger, Minced; 1/2 teaspoons Garlic Chili Sauce; Cilantro; Scallions; Chopped Peanuts

17 ingredients

11 steps

Ingredients

1/2 pounds Rice Noodles
2 cups Carrots, Cut Into Matchsticks
2 Tablespoons Peanut Oil
3 whole Eggs, Scrambled
1 cup Mung Bean Sprouts
13 cups Peanut Butter
1/4 cups Rice Vinegar
2 Tablespoons Soy Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Ketchup
2 teaspoons Garlic, Minced
1 teaspoon Sesame Oil
1 teaspoon Ginger, Minced
1/2 teaspoons Garlic Chili Sauce
Cilantro
Scallions
Chopped Peanuts

Directions

1

Cook rice noodles according to package directions.
2

Rinse in cold water.
3

Meanwhile, saute carrots in peanut oil over medium heat.
4

While carrots are cooking, mix peanut butter, rice vinegar, soy sauce, fish sauce, ketchup, garlic, sesame oil, ginger, and garlic chili sauce in a separate bowl; set aside.
5

Add eggs and cooked noodles.
6

Pour in sauce ingredients and mix thoroughly with carrots, noodles and eggs.
7

Turn the burner off and add bean sprouts.
8

Garnish with cilantro, scallions, and chopped dry roasted peanuts.
9

(If you want to add a meat to this dish, marinate the meat in the sauce and cook it before the carrots.
10

Chicken works well.
11

Pork works too, but do not use peanut butter.)