\name{Pad Thai with Vegetables}
\contrib{stssmem@st.unocal.com (Mary Murphy)}
\index{Thai!pad thai with vegetables}

Form Bon Appetit, February 1991.

\ingred{
6 ounces rice sticks or rice vermicelli&
2 1/2 cups fresh bean sprouts\\
1/2 cup dry roasted peanuts&
2 stalks fresh lemongrass or 1 tbsp. 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 tsp. salt&
2 tbsp. plus 1 tsp. sugar\\
2 tbsp. plus 1 tsp. fresh lemon juice&
2 tbsp. catsup\\
1 1/2 tbsp. Thai fish sauce (nam pla)&
more cilantro sprigs for garnish\\
\mc{lemon wedges for garnish (optional)}}

\prep

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

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.