Pad Thai (Pil) Recipe

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Pad Thai (Pil) Recipe

 

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Pad Thai (Pil)

 

Ingredients

8 oz rice noodles, dry -- 1/8
1 inch wide
1 1/2 tbsp fish sauce
1 tbsp fresh lemon juice -- or
1 more
2 tbsp rice wine vinegar
1 tbsp ketchup
2 tsp sugar
1/4 tsp red pepper flakes --
1 crushed
1 tbsp vegetable oil
4 oz chicken breast -- boned and
1 skinned
2 green onions -- thinly
1 sliced
2 cloves garlic -- finely
1 chopped
3 oz small shrimp -- peeled
2 cup bean sprouts -- fresh
1 medium carrot -- shredded
3 tbsp minced fresh cilantro
2 tbsp peanuts, dry-roasted
1 unsalted -- chopped



 

Preparation

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)

 

 

Servings: 5

 

 

 

 


 

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