Pad Thai (Pil)

Recipe Ingredients

8 oz	227g	Rice noodles - dry, 1/8
1		Wide
1 1/2 tablespoons	22ml	Fish sauce
1 tablespoon	15ml	Fresh lemon juice - or
		More
2 tablespoons	30ml	Rice wine vinegar
1 tablespoon	15ml	Ketchup
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Red pepper flakes --
		Crushed
1 tablespoon	15ml	Vegetable oil
4 oz	113g	Chicken breast - boned and
		Skinned
2		Green onions - thinly
		Sliced
2		Garlic - finely
		Chopped
3 oz	85g	Small shrimp - peeled
2 cups	320g / 11oz	Bean sprouts - fresh
1 cup	110g / 3.9oz	Carrot - shredded (medium)
3 tablespoons	45ml	Minced fresh cilantro
2 tablespoons	30ml	Peanuts - dry-roasted
		Unsalted - chopped

Recipe Instructions

1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2 tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just until shrimp turn opaque, about 3 minutes. Stir in fish sauce mixture; toss to coat. Cook until heated through, about 2 minutes. 3. Arrange noodle mixture on platter; sprinkle with carrot, cilantro, and peanuts. Garnish with lemon wedges, tomato wedges and fresh cilantro, if desired.

Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium (cooking notes - step 3 says garnish with cold carrot, cilantro and peanut. Warm these for better flavor. Photo shows lemon and tomato wedges off to one side.) PIL = Publications International, Ltd (Illinois) Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy (1996:68)

Source:
"Mirjam Dorn (JPW)"

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