My Pad Thai

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Time to Prepare this Recipe 40 minutes Prep: 10 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 521 calories per serving view nutrition facts
# of servings this recipe makes 1 serving suggest servings
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Ingredients

3 1/2 tablespoons white vinegar distilled
2 tablespoons water
2 1/2 tablespoons fish sauce
3 tablespoons tomato paste
2 1/2 tablespoons sugar
1/2 tablespoon shrimp dried, pounded to a powder
9 ounces rice sticks flat, 1/8 inch wide
1 x vegetable oil
1/3 cup basil sweet, purple or Thai
2 each serrano chiles red, seeded and very finely minced
4 each garlic cloves minced
1 1/2 each chicken breast halves, boneless and skinless cut crosswise into 3/8 inch thick strips
or
1 pound pork lean, cut into thin slices, 3/8 inch by 2 inches
8 ounces shrimp small, cooked, shelled
2 large eggs lightly beaten
2 cups bean sprouts fresh, beans removed
1/4 cup peanuts unsalted, roasted, coarsely ground
1 x cherry tomatoes halved
1 each limes cut into wedges
1 x mint sprigs
1 x scallions, spring or green onions sliced, optional

Directions

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve.

In a large pot, soak the noodles in enough water to cover.

In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil.

Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper towels.

Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender.

Drain and rinse them well, then spread them on paper toweling to dry slightly.

Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil.

Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft.

Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned.

Stir in the shrimp and the sauce and mix completely.

Make a well in the center of the mixture and pour in the eggs.

When they are almost set, scramble them evenly.

Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts.

Cook just until the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter.

Cover one half of them with ground peanuts and the other half with uncooked bean sprouts.

Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.

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Nutrition Facts

Serving Size 327g
Amount per Serving
Calories 521 36% of calories from fat
% Daily Value*
Total Fat 21.0g32%
 Saturated Fat 6.0g30%
 Trans Fat 0.0g
Cholesterol 340mg113%
Sodium 946mg39%
Total Carbohydrate 19.0g6%
 Dietary Fiber 2.0g9%
 Sugars 11.0g
Protein 64.0g129%
Vitamin A 11%  Vitamin C 25%
Calcium 12%  Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

****

Quick And Easy Dinner

my husband and i really enjoyed this. we dont have kids yet, so we had so much leftover! but we enjoyed all of it. the meat was so tender. quick and easy.

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