Delicious! This is what a lot of people think of when they think of when they think of Thai food. Made on 2-26-11 from Betty Crocker Vegetarian Cookbook. We loved it! Tried to buy Thai noodles at an Asian market but it was Saturday afternoon and the lines were out the door. Fortunately my regular grocery store has them.
4 c water
6-8 oz rice stick noodles (look in ethnic food section of store)
1/3 c lime juice
3 T packed brown sugar
3 T Thai fish sauce (or soy, but find the fish sauce in store...it doesn't taste fishy in this dish and really makes it)
3 T soy sauce
1 T rice vinegar or white vinegar
3/4 t cayenne pepper
3 T veg oil, separated
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 c chopped onion
2 eggs, beaten
1/4 c finely chopped dry-roasted peanuts
3 c fresh bean sprouts (optional)
4 green onions, sliced
In 3 quart saucepan, heat 4 c water to boiling. Remove from heat. Add noodles, push underwater if needed. Soak 3-5 minutes or until soft but firm. Drain and rinse in cold water.
In small bowl, mix lime juice, 1/3 c water, brown sugar, fish sauce, soy sauce, vinegar, red pepper, 1 T oil, set aside.
In nonstick skillet heat 2 T oil. Add garlic and shallot. Cook 30 seconds, stir constantly. until until they begin to brown. Stir in eggs, cooking and stirring 2 minutes until scrambled but moist.
Stir in noodles and sauce. Increase to high, cook 1 minute, tossing until sauce thickens. Add peanuts, sprouts, green onions. Garnish with more chopped peanuts and green onions.