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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2004
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.
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Nutritional facts <b>Per serving:</b> about
- Sodium 915 mg
- Protein 20 g
- Calories 331.0
- Total fat 11 g
- Cholesterol 117 mg
- Saturated fat 2 g
- Total carbohydrate 39 g
- Iron 21.0
- Folate 31.0
- Calcium 9.0
- Vitamin A 15.0
- Vitamin C 97.0