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Pad Thai - 7

Source of Recipe

6 servings (serving size: 1 1/3 cups noodle mixture, 2


List of Ingredients

6 3/4 cups water -- divided
1/2 pound uncooked rice stick -- (rice-flour noodles) or vermicelli
2 tablespoons oil -- divided
1/4 cup low sodium soy sauce
1/4 cup Thai fish sauce
2 tablespoons brown sugar
2 large eggs -- lightly beaten
3/4 pound boneless skinless chicken breasts -- cut into 1-inch strips
2 garlic cloves -- minced
1/2 pound medium shrimp -- peeled and deveined
1/2 cup sliced green onions -- (1-inch)
2 teaspoons paprika
2 cups bean sprouts -- freshly ground
1/2 cup fresh cilantro -- chopped
2 tablespoons unsalted peanuts -- chopped
6 lime wedges



Recipe

Place 6 cups water in a stir-fry pan or wok; bring to a boil. Add noodles;
cook 4 minutes. Drain and rinse with cold water; drain well. Place cooked
noodles in a large bowl. Add 1 teaspoon oil; toss well. Set aside.

Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.

Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs;
stir-fry 1 minute. Add eggs to noodle mixture. Heat 1 teaspoon oil in pan
over medium-high heat. Add chicken and garlic; stir-fry 5 minutes. Add to
noodle mixture. Heat 1 tablespoon oil in pan. Add shrimp, onions, and
paprika; stir-fry 3 minutes. Add the soy sauce mixture and noodle mixture
to pan; cook 3 minutes or until thoroughly heated.

Remove from heat; toss with sprouts and cilantro. Sprinkle with peanuts.
Serve with lime wedges.

NOTES : YIELD:
6 servings (serving size: 1 1/3 cups noodle mixture, 2
teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime
wedge) = 7pts(CL NI)

COOKING LIGHT NUTRITIONAL INFO:
calories: 347 carbohydrates: 41.6 g cholesterol: fat: 9.3
g sodium: 1364 mg protein: 24.5 g calcium: 57 mg iron: 2.6
mg fiber: 1.2 g