Pad Thai

adapted from Moosewood Cooks at Home

[serves 4 hungry people with leftovers]

2 quarts water

1.5 cups shredded red cabbage (or green cabbage)

[original recipe - 3/4 pound mung bean sprouts]

14 oz. brown rice noodles



6 tablespoons fresh lime juice

6 tablespoons ketchup

1-2 tablespoons brown sugar

1/2 cup fish sauce


3 tablespoons coconut oil

3-4 garlic cloves, minced or pressed

1/2 - 1 teaspoon crushed red pepper flakes

2-3 cups grated carrots (or 1 bag pre-shredded)

5 large eggs, lightly beaten with a pinch of salt

(can use tofu here if egg-free or vegan)

2/3 cup roasted pumpkin seeds

[original recipe 2/3 cup chopped peanuts]

1 bunch scallions, chopped

Bring water to a boil in large pot.  Turn off heat.  Soak the noodles in the hot water, covered, for 8-9 minutes.  Do not soak too long or they will get mushy.  Drain the noodles and rinse with cool water, set aside to drain.  Meanwhile, in a small bowl, mix together the sauce ingredients.

Prepare remaining ingredients and have them near at hand before you begin to stir-fry.  Heat oil in a wok or large skillet (if don’t have a wok, the skillet needs to be LARGE or use soup pot.)

Add the garlic and chile crushed red pepper, swirl them around for a moment, and stir in the grated carrots and cabbage (if using cabbage.)  Stir-fry for 1 minute.  Push the carrots/cabbage to the sides to make a hollow in the center.  Pour the beaten eggs (or tofu) into the center ad 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 (if using), and toss to distribute evenly.  Stir in the pumpkin seeds (or peanuts) and scallions, and serve at once.