2 quarts water
1/4 lb mung bean sprouts
6 oz rice noodles (1/4 in wide)
3 T fresh lime juice
3 T catsup
1 T brown sugar
1/4 c fish sauce or soy sauce
3 T peanut or veg oil
3-4 cloves garlic, minced or pressed
1 T minced fresh chile or 1 1/2 t crushed red pepper flakes
2 c grated carrots
4 large eggs, lightly beaten with a pinch of salt
2/3 c chopped peanuts
6-8 scallions, chopped (about 1 c)
In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3-5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water and set them aside to drain well. Meanwhile, in a small bowl, mix together the sauce ingredients. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts and toss to distribute evenly. Stir in the peanuts and scallions and serve at once.
This recipe came from our friend Karyn Traum. It was easy to make huge batches for all the interns at ECHO.