TLC Cooking "Pad Thai"

Pad Thai

Pad Thai

YIELD Makes 5 servings
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INGREDIENTS

8	ounces uncooked rice noodles, 1/8 inch wide
2	tablespoons rice wine vinegar
1‑1/2	tablespoons fish sauce*
1	to 2 tablespoons fresh lemon juice
1	tablespoon ketchup
2	teaspoons sugar
1/4	teaspoon red pepper flakes
1	tablespoon vegetable oil
1	boneless skinless chicken breast (about 4 ounces), finely chopped
2	green onions, thinly sliced
2	cloves garlic, minced
3	ounces small raw shrimp, peeled
2	cups fresh bean sprouts
3/4	cup shredded red cabbage
1	medium carrot, shredded
3	tablespoons minced fresh cilantro
2	tablespoons chopped unsalted dry-roasted peanuts
Lime wedges

*Fish sauce is available at most larger supermarkets and Asian markets.

PREPARATION:

Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain and set aside. Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp; cook about 3 minutes, just until shrimp turn pink and opaque. Stir in fish sauce mixture; toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.

This recipe appears in: Thai

NUTRITIONAL INFORMATION:

Serving Size:	1/5 of total recipe (without sides)
Sodium	798 mg
Protein	14 g
Fiber	1 g
Carbohydrate	42 g
Cholesterol	38 mg
Saturated Fat	1 g
Total Fat	6 g
Calories from Fat	18 %
Calories	265

DIETARY EXCHANGE:

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