Pad Thai
Pad Thai
This recipe makes 6 servings
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 |
- Portion size: 6
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 6ozrice stick noodles
- 1/3 cup 1/3cupchili sauce
- 1/4 cup 1/4cupfish sauce
- 1/4 cup 1/4cuplime juice
- 1 tsp 1tspAsian chili paste or hot pepper sauce
- 2 tbsp 2tbspvegetable oil
- 6 6cloves garlic, minced
- 4 4shallotshallots, sliced
- 1 1sweet green peppersweet green peppers, sliced
- 1 1red pepper, sliced
- 12 oz 12ozlarge shrimp, peeled and deveined
- 1 1eggeggs, lightly beaten
- 4 oz 4ozmedium tofu, cubed
- 2 cups 2cupsbean sprouts
- 6 6green oniongreen onions, sliced
- 1/2 cup 1/2cupchoped fresh coriander
- 1/2 cup 1/2cupchopped 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
