Pad Thai
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pad Thai." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pad-thai-a-recipe.htm> 06 July 2008.
Pad Thai
Yield: Makes 5 servings
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
Preparation:
1.
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.
2.
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.
3.
Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.
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:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 2-1/2 |
| Fat | 1/2 |
This recipe appears in: Thai