Pad Thai (pil) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Rice noodles, dry, 1/8
Inch wide,
1 1/2 tbsp: Fish sauce,
1 tbsp: Fresh lemon juice, or
More,
2 tbsp: Rice wine vinegar,
1 tbsp: Ketchup,
2 tsp: Sugar,
1/4 tsp: Red pepper flakes --,
Crushed,
1 tbsp: Vegetable oil,
4 ounce: Chicken breast, boned and
Skinned,
2: Green onions, thinly
Sliced,
2 Cloves: garlic, finely
Chopped,
3 ounce: Small shrimp, peeled
2 cup: Bean sprouts, fresh
1 medium: Carrot, shredded
3 tbsp: Minced fresh cilantro,
2 tbsp: Peanuts, dry-roasted
Unsalted, chopped
Directions:
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 from luhu.jp
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 from luhu.jp