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Pad Thai (Thai Fried Rice Noodles)

Yield 6 servings (serving size: 1 1/3 cups)
In this quint essential Thai dish, vermi-celli can be used in place of the rice sticks, if desired.

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

Nutrition 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

How to Make It

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

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

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

  4. 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.

  5. 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.