Easy pad thai
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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@...