Vegetable Pad Thai

• 5 13 ounces dried pad Thai rice noodles (see note)
• 2 tablespoons freshly squeezed lime juice
• 2 lime wedges for garnish
• 1 tablespoon light brown sugar
• 1/2 teaspoon ground red Thai chilies or cayenne pepper
• 1/2 teaspoon paprika
• 2 tablespoons sweet Thai chili sauce
• 2 tablespoons soy sauce
• 1 cup peanut oil
• 8 green beans, trimmed
• 1 large egg
• 1/4 cup finely diced red onion
• 2 baby bok choy, quartered lengthwise
• 1/4 large red bell pepper, cut into julienne
• 1 cup (lightly packed) thinly sliced Napa cabbage
• 2 scallions, halved crosswise and quartered lengthwise
• 1/2 cup finely diced firm tofu
• 1/4 cup plus 1 tablespoon pad Thai sauce (see note)
• 1/4 cup mixed chopped fresh basil and cilantro leaves
• 1/2 to 3/4 cup fresh bean sprouts
• 2 to 4 tablespoons coarsely chopped roasted salted peanuts

1. Place noodles in a bowl and cover with very hot tap water.
2. Allow to sit for 30 minutes.
3. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve.
4. Drain noodles well, rinse with cold water and set aside.
5. Place oil in a wok over medium-high heat, and heat to 325 degrees.
6. Add green beans and fry until wrinkled, about 1 1/2 minutes.
7. Transfer beans to a plate, and discard all but 3 tablespoons of oil.
8. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly.
9. Transfer to a plate and set aside.
10. To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes.
11. Add noodles and toss until coated with oil and almost softened.
12. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.
13. Drizzle in reserved lime juice mixture and toss for 5 seconds.
14. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts.
15. Transfer to a heated serving platter, and garnish with peanuts and lime wedges.
16. Serve immediately.

rice noodles, freshly squeezed lime juice, lime wedges, light brown sugar, ground red thai chilies, paprika, sweet thai chili sauce, soy sauce, peanut oil, green beans, egg, red onion, choy, red bell pepper, cabbage, scallions, firm tofu, sauce, mixed chopped, fresh bean sprouts, peanuts

Taken from cooking.nytimes.com/recipes/1012704 (may not work)