Pad Thai Clark

16 oz Noodles

- vermicelli or rice noodles 2 tb Peanut butter

5 tb Soy sauce or tamari

1 tb Brown sugar

2 Eggs; scrambled

6 Scallions; diced

5 Garlic cloves; pressed

Peanuts 1/3 c Vinegar

Lime wedges Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the PB, soy, and sugar. In the wok, sautee the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot. Serve with the lime wedges on the side. From: qc@titan.ucs.umass.edu (Quentin J Clark)