Vegetable Pud Thai

Originally published in the April 1997 issue of FOX CITIES Magazine.

1/2 cup cooking oil
1 tsp. chopped garlic
3 eggs
4 T. tamarind juice or vinegar
4 T. sugar
1 cake soybean curd, cut in small slivers
12 oz. narrow rice noodles (soak in water 1 hour)
1 T. oyster sauce
1 cup mixed vegetables
1 tsp. ground dried chilies
1/2 cup ground roasted peanuts
3 T. fish sauce
1 cup bean sprouts
1/2 cup diced scallions

Heat oil in a frying pan, sauté garlic and eggs, tamarind juice or vinegar, and sugar, turning constantly. Add soybean curd and noodles a little at a time. Add oyster sauce, vegetables, chilies, peanuts, and fish sauce. Upon completion, add bean sprouts and scallions.

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