Pad Thai

Serves 4

Prep ahead:

2 c. grated carrots
2/3 c. peanuts, chopped fine
6-8 scallions, diced

Sauce: 3 T lime juice
3 T catsup
1 T brown sugar
¼ c. soy sauce

Blanch: ¾ lb bean sprouts (basically put in boiling water for 30 sec. and drain)

Cook: 6-12 oz. rice noodles, depending on how many you want.


IN THE MOMENT OF FINAL COOKING:

Saute, 3 T oil, 3-4 garlic, minced, and 1 T minced chili. Stir in the carrots for 1 min. Set aside, and then scramble 4 eggs in the pan. Then pour everything in and mix all together.

Serve immediately.

**It’s one of those recipes that helps to prep a lot so that it goes fast in the moment of making it.