Pad thai (pil)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rice noodles, dry -- 1/8 |
| Inch wide | ||
| 1½ | tablespoon | Fish sauce |
| 1 | tablespoon | Fresh lemon juice -- or |
| More | ||
| 2 | tablespoons | Rice wine vinegar |
| 1 | tablespoon | Ketchup |
| 2 | teaspoons | Sugar |
| ¼ | teaspoon | Red pepper flakes -- |
| Crushed | ||
| 1 | tablespoon | Vegetable oil |
| 4 | ounces | Chicken breast -- boned and |
| Skinned | ||
| 2 | Green onions -- thinly | |
| Sliced | ||
| 2 | Cloves garlic -- finely | |
| Chopped | ||
| 3 | ounces | Small shrimp -- peeled |
| 2 | cups | Bean sprouts -- fresh |
| 1 | medium | Carrot -- shredded |
| 3 | tablespoons | Minced fresh cilantro |
| 2 | tablespoons | Peanuts, dry-roasted |
| Unsalted -- chopped | ||
Directions
1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2 tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small bowl; set aside. 2. Finely chop the chicken breast. 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 and bean sprouts; cook just until shrimp turn opaque, about 3 minutes. Stir in fish sauce mixture; toss to coat. Cook until heated through, about 2 minutes. 3.
Arrange noodle mixture on platter; sprinkle with carrot, cilantro, and peanuts. Garnish with lemon wedges, tomato wedges and fresh cilantro, if desired.
Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium (cooking notes - step 3 says garnish with cold carrot, cilantro and peanut. Warm these for better flavor. Photo shows lemon and tomato wedges off to one side.)
PIL = Publications International, Ltd (Illinois) Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy (1996:68)