Cooking Recipe Pad Thai (Pil)

Recipe Ingredients

8 oz Rice noodles, dry -- 1/8

Inch wide

1 1/2 tb Fish sauce

1 tb Fresh lemon juice -- or

2 tb Rice wine vinegar

1 tb Ketchup

2 ts Sugar

1/4 ts Red pepper flakes --

Crushed

1 tb Vegetable oil

4 oz Chicken breast -- boned and

Skinned

2 Green onions -- thinly

Sliced

2 Cloves garlic -- finely

Chopped

3 oz Small shrimp -- peeled

2 c Bean sprouts -- fresh

1 md Carrot -- shredded

3 tb Minced fresh cilantro

2 tb 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)

Categories matching this recipe

Pasta ,Light ,Thai