Easy Pad Thai Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 1/2 ounce: Wide rice noodles [227g],
2 tbsp: Vegetable oil,
6 ounce: Lean ground pork,
1: Sweet red pepper, chopped
3: Garlic cloves, minced
1/4 tsp: Hot pepper flakes,
6 ounce: Raw shrimp, peel, devein
1/3 cup: Chicken stock,
3 tbsp: Fish sauce,
2 tbsp: Granulated sugar,
2 tbsp: Lime juice,
2 tbsp: Ketchup,
1: Egg, beaten
2 cup: Bean sprouts,
2: Green onions, chopped
1/4 cup: Fresh coriander, chopped
2 tbsp: Peanuts, chopped
2: Limes, cut in wedges
Directions:
Soak noodles in warm water for 15 minutes; drain and set aside.
In large wok or deep skillet, heat oil over high heat; sir-fry pork,
red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp;
stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice
and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in
egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with
onions, coriander and peanuts. Garnish with lime.
Makes 4 servings for $9.70CDN [Sep 94]
Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g
carbohydrate good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article by
Elizabeth Baird: "Great Pastabilities"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
In large wok or deep skillet, heat oil over high heat; sir-fry pork,
red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp;
stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice
and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in
egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with
onions, coriander and peanuts. Garnish with lime.
Makes 4 servings for $9.70CDN [Sep 94]
Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g
carbohydrate good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article by
Elizabeth Baird: "Great Pastabilities"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp