Pad Thai

Tested Till Perfect

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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