Pad Thai
This noodle combination of flavours and textures is everyone's favourite. There's lots of chopping, but it's fun when you're all together.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 331 |
| pro | 20 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 39 g |
| fibre | 4 g |
| chol | 117 mg |
| sodium | 915 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 21% |
| vit A | 15% |
| vit C | 97% |
| folate | 31% |
-
6 oz (175 g) rice stick noodles
1/3 cup (75 mL) chili sauce
1/4 cup (50 mL) fish sauce
1/4 cup (50 mL) lime juice
1 tsp (5 mL) Asian chili paste or hot pepper sauce
2 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 shallots (or 1 onion), sliced
1 each sweet green and red pepper, sliced
12 oz (375 g) large shrimp, peeled and deveined
1 egg, lightly beaten
4 oz (125 g) medium tofu, cubed
2 cups (500 mL) bean sprouts
6 green onions, sliced
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) chopped toasted 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
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