Vegetarian Pad Thai


Serves 3-4.

8 ounces rice vermicelli or cellophane noodles
2 1/2 cups fresh bean sprouts
1/2 cup dry roasted peanuts
2 stalks fresh lemongrass or 1 tablespoon grated lemon peel
7 whole fresh cilantro sprigs
4 large garlic cloves
1 jalapeno chili, stemmed
1 medium carrot, peeled, cut into 1-inch pieces
2 eggs
1/4 cup peanut oil
1 large zucchini, diced
4 large green onions, thinly sliced
1/2 teaspoon salt
2 tablespoon sugar
3 tablespoon fresh lemon juice
2 tablespoon catsup
2 tablespoon Thai fish sauce (nam pla)
2 limes

Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover until soft, about 30 minutes. Drain thoroughly.

In a food processor fitted with steel knife, coarsely chop peanuts. Put in bowl for later. Trim root end and outer leaves of lemongrass stalks, leaving about 2 1/2 inches of small white core.

In food processor, mince cilantro sprigs, lemongrass, garlic, and jalapeno. Add carrot pieces and process until carrots are pea size, using on/off turns. Transfer carrot mixture to bowl. Beat eggs lightly.

Heat oil in wok or heavy large skillet over high heat. Add carrot mixture, diced zucchini, half of green onions, and salt. Stir-fry just to heat through, about 1 minute. Add sugar, lemon juice, catsup, and fish sauce and toss to blend. Add beaten eggs and let set partially, about 30 seconds. Scramble eggs lightly. Add noodles and bean sprouts and stir-fry until eggs are cooked and the mixture is well mixed and heated through. Mix in chopped peanuts and remaining green onions. Adjust seasonings. Transfer pad thai to warm platter. Garnish with fresh cilantro and lemon wedges, and serve.