Pad Thai
Source of Recipe
*
Recipe Introduction
servings 5
points 6
List of Ingredients
2 tablespoons chopped unsalted dry-roasted peanuts
8 ounces uncooked rice noodles, 1/8 inch wide
1-1/2 tablespoons fish sauce*
1 to 2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon ketchup
2 teaspoons sugar
1/4 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 boneless skinless chicken breast (about 4 ounces), finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
2 cups fresh bean sprouts
3 ounces raw small shrimp, peeled
1 medium carrot, shredded
3 tablespoons minced fresh cilantro Recipe
*Fish sauce is available at most larger supermarkets and Asian markets.
1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain and set aside. Whisk fish sauce, lemon juice, rice wine vinegar, ketchup, sugar and red pepper flakes in small bowl; set aside.
2. 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 bean sprouts and shrimp; cook just until shrimp turn pink and opaque, about 3 minutes. Stir in fish sauce mixture; toss to coat evenly. Cook until heated through, about 2 minutes.
3. Arrange noodle mixture on platter; sprinkle with carrot, cilantro and peanuts. Serve with shredded carrot, shredded red cabbage, fresh bean sprouts, chopped fresh cilantro and lime wedges, if desired.
Nutrients per Serving
(1/5 of total recipe (without sides))
Calories 265
Calories from Fat 18 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 38 mg
Carbohydrate 42 g
Fiber 1 g
Protein 14 g
Sodium 798 mg
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