Pad Thai the Editors of Publications International, Ltd.
Makes 5 servings
|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|
|1/4||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|
*Fish sauce is available at most larger supermarkets and Asian markets.
- 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.
|Serving Size:||1/5 of total recipe (without sides)|
|Calories from Fat||18 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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