Pad Thai

"Fish sauce smells very bad if you're not used to it," says Thai immigrant Revadee Crabbe. So when she cooks this popular Thai noodle dish for her husband and friends, she adapts it to American tastes by using salt instead of fish sauce, and much less chili. Look for rice noodles in the Asian section of the supermarket. Those 1/4 inch wide hold their shape best.

By Revadee Crabbe, Phoenix, Arizona
This Story Originally Appeared On sunset.com

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Recipe Summary test

Yield:
Makes 2 servings
Nutrition Info
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Ingredients

Directions

  • Soak noodles in hot (not boiling) water to cover until soft, 5 to 10 minutes; drain.

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  • Mix catsup, sugar, 1/2 to 1 teaspoon chili flakes (to taste), and 1/4 teaspoon salt or 1 tablespoon fish sauce.

  • Place a nonstick 12-inch frying pan or 14-inch wok over high heat. When pan is hot, add oil, garlic, chicken, and shrimp. Stir-fry until shrimp begins to turn pink, about 1 1/2 minutes.

  • Reduce heat to medium-high. Add eggs and drained noodles; stir until mixed. Add catsup mixture and stir until noodles are tender to bite, about 2 minutes.

  • Add onions, 2 cups bean sprouts, and salt or fish sauce to taste. Mix.

  • Spoon onto plates. Sprinkle with peanuts and cilantro sprigs. Offer remaining bean sprouts, cabbage, carrot, lime, and chili to add to taste.

Nutrition Facts

Per Serving:
638 calories; calories from fat 24%; protein 46g; fat 17g; saturated fat 3.3g; carbohydrates 78g; fiber 4.8g; sodium 515mg; cholesterol 355mg.
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