Pad Thai - Vegetarian

-JUDI M. PHELPS 2 qt ;water

3/4 lb Mung bean sprouts

6 oz Rice noodles (1/4-inch wide)

-----------------------------------SAUCE----------------------------------- 3 tb Fresh lime juice

3 tb Catsup

1 tb Brown sugar

1/4 c Fish sauce* or soy sauce

---------------------------REMAINING INGREDIENTS--------------------------- 3 tb Peanut oil or vegetable oil

3 To 4 cloves garlic; minced

-or pressed 1 tb Fresh chile; minced OR

1 1/2 ts Crushed red pepper flakes

2 c Carrots; grated

4 lg Eggs; lightly beaten with

-a pinch of salt 2/3 c Peanuts; chopped

6 To 8 scallions; chopped

-(about 1 cup) *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening. 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 asid

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