Pad Thai (Thai Fried Rice Noodles)

recipe
In this quint essential Thai dish, vermi-celli can be used in place of the rice sticks, if desired.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 345
Caloriesfromfat 29 %
Fat 9.6 g
Satfat 1.9 g
Monofat 3.4 g
Polyfat 3 g
Protein 22.9 g
Carbohydrate 41.4 g
Fiber 1.4 g
Cholesterol 197 mg
Iron 3.8 mg
Sodium 1280 mg
Calcium 77 mg

Ingredients

1/2 pound uncooked rice sticks (rice-flour noodles)
4 cups boiling water
3 tablespoons fish sauce
1/4 cup ketchup
1 1/2 tablespoons sugar
3 tablespoons water
1/4 cup chopped unsalted dry-roasted peanuts
3 tablespoons chopped green onions
2 1/2 tablespoons chopped fresh cilantro
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
1 pound medium shrimp, peeled and deveined
10 garlic cloves, minced
3 large eggs, lightly beaten
2 cups bean sprouts
1 lime, cut into 8 wedges

Preparation

Combine rice sticks and boiling water in a bowl; let stand 10 minutes or until soft. Drain; set aside.

Combine fish sauce, ketchup, sugar, and 3 tablespoons water in a bowl; stir well. Set aside.

Combine peanuts, green onions, cilantro, and pepper in a bowl; stir well. Set aside.

Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp, and stir-fry 1 1/2 minutes. Remove shrimp from skillet; set aside, and keep warm.

Heat 2 teaspoons oil over medium-high heat. Add garlic; stir-fry 30 seconds. Add eggs; stir-fry 2 minutes. Add rice sticks and fish sauce mixture; stir-fry 3 minutes. Return shrimp to skillet; add bean sprouts, and stir-fry an additional 30 seconds. Spoon 2 cups mixture onto each of 6 plates; top each with 2 tablespoons peanut mixture, and serve with lime wedges.

Note:

March 1997
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