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Pad Thai Stir-Fried Rice Ribbon Noodles

 
Pad Thai Stir-Fried Rice Ribbon Noodles
43

Pad Thai Stir-Fried Rice Ribbon Noodles recipe

Yield

4

servings

Prep

40

min

Cook

10

min

Ready

50

min

Trans-fat Free
 

Ingredients

6 ounces rice noodles
dried, flat , (see note)
4 tablespoons vegetable oil
¼ pound shrimp
medium, shelled, deveined
1 each chicken breasts
half, boneless, skinned, thinly sliced
3 each garlic cloves
minced
3 tablespoons yellow bean sauce
*
3 tablespoons tomato paste
2 tablespoons fish sauce
1-2 tablespoons vinegar
distilled
2 tablespoons sugar
3 large eggs
2 tablespoons preserved radish
chopped, soaked in warm water for 10 minutes, drained, optional
*
1 tablespoon shrimp, dried
small, optional
*
1 x tofu
1 inch cubes cut into 1/2 inch slices, fried, optional
*
1 x red pepper flakes
to taste
*
2 handfuls mung bean sprouts
tailed
*
2-4 tablespoons chicken broth
or water, as needed
4 each scallions, spring or green onions
trimmed, cut, into 2inch lengths
Garnishes
2 tablespoons peanuts
coarsely chopped roasted
1 x red pepper flakes
to taste
*
2 tablespoons cilantro
fresh, coarsely chopped fresh
*
2 each limes
cut into wedges

Directions

Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange remaining bean sprouts and lime wedges around noodles. Squeeze lime over noodles before eating. Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 41045% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 232mg 77%
Sodium 703mg 29%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 10%
Sugars g
Protein 41g
Vitamin A 12% Vitamin C 30%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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