Peanut Pad Thai

• 1/2 pounds Rice Noodles
• 2 cups Carrots, Cut Into Matchsticks
• 2 Tablespoons Peanut Oil
• 3 whole Eggs, Scrambled
• 1 cup Mung Bean Sprouts
• 13 cups Peanut Butter
• 1/4 cups Rice Vinegar
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Ketchup
• 2 teaspoons Garlic, Minced
• 1 teaspoon Sesame Oil
• 1 teaspoon Ginger, Minced
• 1/2 teaspoons Garlic Chili Sauce
• Cilantro
• Scallions
• Chopped Peanuts

1. Cook rice noodles according to package directions.
2. Rinse in cold water.
3. Meanwhile, saute carrots in peanut oil over medium heat.
4. While carrots are cooking, mix peanut butter, rice vinegar, soy sauce, fish sauce, ketchup, garlic, sesame oil, ginger, and garlic chili sauce in a separate bowl; set aside.
5. Add eggs and cooked noodles.
6. Pour in sauce ingredients and mix thoroughly with carrots, noodles and eggs.
7. Turn the burner off and add bean sprouts.
8. Garnish with cilantro, scallions, and chopped dry roasted peanuts.
9. (If you want to add a meat to this dish, marinate the meat in the sauce and cook it before the carrots.
10. Chicken works well.
11. Pork works too, but do not use peanut butter.)

noodles, carrots, peanut oil, eggs, sprouts, peanut butter, rice vinegar, soy sauce, fish sauce, ketchup, garlic, sesame oil, ginger, garlic chili sauce, cilantro, scallions, peanuts

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/peanut-pad-thai/ (may not work)