Easy pad thai

Yield: 4 Servings

Measure Ingredient
6½ ounce Wide rice noodles [227g]
2 tablespoons Vegetable oil
6 ounces Lean ground pork
1 Sweet red pepper, chopped
3 Garlic cloves, minced
¼ teaspoon Hot pepper flakes
6 ounces Raw shrimp, peel, devein
⅓ cup Chicken stock
3 tablespoons Fish sauce
2 tablespoons Granulated sugar
2 tablespoons Lime juice
2 tablespoons Ketchup
1 Egg, beaten
2 cups Bean sprouts
2 Green onions, chopped
¼ cup Fresh coriander, chopped
2 tablespoons Peanuts, chopped
2 Limes, cut in wedges

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.

Makes 4 servings for $9.70CDN [Sep 94] Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" [-=PAM=-] PA_Meadows@...

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