Pad Thai
Browse the recipe 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 | |
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:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 2-1/2 |
| Fat | 1/2 |