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Jing's Favourite Pad Thai

 

Jing's Favourite Pad Thai recipe
31

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

8 ounces vermicelli pasta
rice
3 tablespoons vegetable oil
3 each garlic cloves
minced
¼ cup shrimp
dried
*
¼ cup fish sauce
*
¼ cup sugar
2 tablespoons tamarind juice
lemon or lime
*
1 tablespoon paprika
½ cup tofu
fried
2 tablespoons turnip
dried, unsalted, cut into small pieces
1 each eggs
beaten
¼ cup chives
cut in 1 in lgths
*
¼ cup peanuts
roasted, ground
1 cup mung bean sprouts
Garnish
½ cup mung bean sprouts
½ cup chives
chopped
*
½ each limes
cut in wedges

Directions

Soak noodles in cold water for 2 hours, until soft.

Drain and set aside.

Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry.

Add the noodles and stirfry until translucent.

It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

Add fish sauce, sugar, tamarind juice and paprika.

Stirfry mixture until combined.

Stir in the tofu, turnip and egg.

Turn the heat to high and cook until the egg sets, stirring gently.

Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.

Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve.

Makes four servings.

Note: To make fried tofu, chop tofu into ½ inch squares and fry in oil on both sides until golden brown.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 36944% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 25mg 1%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 18% Vitamin C 14%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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