Vegetarian Phad Thai

Recipe View Soak the rice noodles in a large bowl of hot water for approximately 1 hour, until softened.

Recipe View Heat 1/2 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the beaten eggs and scramble until cooked but still slightly moist. Transfer the scrambled eggs to a plate and set aside.

Recipe View In a saucepan, combine the peanut oil, peanut butter, water, soy sauce, milk, brown sugar, garlic powder, and lemon juice. Whisk together until smooth. Bring the sauce to a simmer over medium heat, stirring constantly. Season generously with cayenne pepper to your desired level of spiciness.

Recipe View Drain the soaked rice noodles thoroughly. Heat the remaining 1 1/2 tablespoons of vegetable oil in a large saucepan or wok over medium-high heat. Add the drained noodles and stir-fry for about 2 minutes, until they become tender but still retain a slight bite.

Recipe View Pour the prepared peanut sauce over the noodles and stir well to coat evenly. Add the mung bean sprouts, shredded carrots, chopped green onions, and chopped peanuts. Toss in the scrambled eggs.

Recipe View Continue to cook the Phad Thai over low heat for about 5 minutes, stirring occasionally, until the vegetables are crisp-tender and the sauce has thickened slightly.

Recipe View Serve the Vegetarian Phad Thai immediately, garnished with fresh lime wedges.