Pad Thai

By The Canadian Living Test Kitchen

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Pad Thai

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	331331 cal
pro	20 g20g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	39 g39g carb
fibre	4 g4g fibre
chol	117 mg117mg chol
sodium	915 mg915mg sodium
% RDI:	-
calcium	99 calcium
iron	2121 iron
vit A	1515 vit A
vit C	9797 vit C
folate	3131 folate

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Our delicious pad thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, fresh lime juice, chili spices and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce.

Ingredients

6 oz rice stick noodles 6 6oz ozrice stick noodles
1/3 cup chili sauce 1/3 1/3cup cupchili sauce
1/4 cup fish sauce 1/4 1/4cup cupfish sauce
1/4 cup lime juice 1/4 1/4cup cuplime juice
1 tsp Asian chili paste 1 1tsp tspAsian chili paste or hot pepper sauce
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
6 cloves garlic , minced6 6cloves garlic, minced
4 shallots , sliced4 4shallotshallots, sliced
1 sweet green pepper , sliced1 1sweet green peppersweet green peppers, sliced
1 red pepper , sliced1 1red pepper, sliced
12 12oz ozlarge shrimp, peeled and deveined
1 egg , lightly beaten1 1eggeggs, lightly beaten
4 oz medium tofu , cubed4 4oz ozmedium tofu, cubed
2 cups bean sprouts 2 2cups cupsbean sprouts
6 green onions , sliced6 6green oniongreen onions, sliced
1/2 cup choped fresh coriander 1/2 1/2cup cupchoped fresh coriander
1/2 cup chopped roasted peanuts 1/2 1/2cup cupchopped roasted peanuts
Coriander sprigs and lime wedges

Preparation

In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.

Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.

In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.

Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.

Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.

Source : Canadian Living Magazine: March 2004