Vegetarian Pad Thai -A Refreshing Dinner

Here's a quick, refreshing dinner to serve during lent, cleansing or anytime you want to feel a burst of energy.


Vegetarian Pad Thai

1 12oz pkg rice noodles
1/4 cup vegetable oil
4 eggs
1 Tbsp brown rice vinegar
3 Tbsp sugar or sucanant
1/8 cup crushed red pepper or 1 Tbsp red pepper paste
1 cup thinly sliced snap peas or pea pods (slice the whole pods on either)
1 cup thinly sliced carrots (matchsticks)
3 green onions
1/4 cup peanuts
1 lemon, cut into wedges

Soak rice noodles in cold water 30 - 40 minutes or until soft. Drain and set aside.

Heal oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm (Can also ad chunks of firm tofu here).

Stir together oil, rice vinegar, sugar and crushed red pepper. Pour over the drained rice noodles and toss. Put noodles in large skillet with veggies and eggs/tofu. Toss and warm on the over for just a few minutes.

Garnish with crushed peanuts, chopped green onions and lemon wedge.