Pad thai (pil)

Yield: 5 Servings

Measure Ingredient
8 ounces Rice noodles, dry -- 1/8
\N \N Inch wide
1½ tablespoon Fish sauce
1 tablespoon Fresh lemon juice -- or
\N \N More
2 tablespoons Rice wine vinegar
1 tablespoon Ketchup
2 teaspoons Sugar
¼ teaspoon Red pepper flakes --
\N \N Crushed
1 tablespoon Vegetable oil
4 ounces Chicken breast -- boned and
\N \N Skinned
2 \N Green onions -- thinly
\N \N Sliced
2 \N Cloves garlic -- finely
\N \N 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
\N \N Unsalted -- chopped

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)

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