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Pad Thai - Midsummer Thai Dinner

 
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I ALWAYS add tons of seasonal veggies!!! This one had snow peas, carrots, eggplant, and asian prickly zucchini!

Yield

4

servings

Prep

15

min

Cook

35

min

Ready

50

min

Trans-fat Free
 

Ingredients

8 ounces rice noodles
broad
2 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons sugar
1 tablespoon ketchup
½ teaspoon red pepper flakes
*
¼ cup vegetable oil
1 tablespoon garlic
chopped
8 medium shrimp
peeled and deveined
*
8 ounces chicken breast halves, boneless, skinless
diced
2 large eggs
beaten
2 cups mung bean sprouts
3 each scallions, spring or green onions
slivered
2 tablespoons peanuts
toasted

Garnish
*
1 x coriander
*
1 each limes
in 8 wedges
½ cup mung bean sprouts
1 x green chili peppers
fresh, optional
*

Directions

Soak noodles in warm water for 20 minutes, drain and reserve.

Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve.

Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.

Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.

Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to ¼ cup water.

Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.

Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 43444% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 790mg 33%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 9%
Sugars g
Protein 38g
Vitamin A 8% Vitamin C 45%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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