Vegan Thai Food

Ingredients:
(Makes 4 Servings)

2 qt water
3/4 lb Mung bean sprouts

6 oz Rice noodles (1/4-inch wide)

Sauce Ingredients:

3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Soy sauce

Remaining Ingredients:

3 tb Peanut oil or vegetable oil
3 To 4 cloves garlic; minced
-or pressed
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with
-a pinch of salt
2/3 c Peanuts; chopped
6 To 8 scallions; chopped
-(about 1 cup)

Instructions:

1: In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.

2: Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

Enjoy!