Pad Thai Pil
Ingredients| 8 oz rice noodles, dry -- 1/8 1 inch wide 1 1/2 tbsp fish sauce 1 tbsp fresh lemon juice -- or 1 more 2 tbsp rice wine vinegar 1 tbsp ketchup 2 tsp sugar 1/4 tsp red pepper flakes -- 1 crushed 1 tbsp vegetable oil 4 oz chicken breast -- boned and 1 skinned 2 green onions -- thinly 1 sliced 2 cloves garlic -- finely 1 chopped 3 oz small shrimp -- peeled 2 cup bean sprouts -- fresh 1 medium carrot -- shredded 3 tbsp minced fresh cilantro 2 tbsp peanuts, dry-roasted 1 unsalted -- chopped |
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1. Place noodles in medium bowl. Cover with lukewarm water; let stand
30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2
tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small
bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok
or large nonstick skillet over medium-high heat. Add chicken, green
onions and garlic Cook and stir until chicken is no longer pink. Stir
in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just
until shrimp turn opaque, about 3 minutes. Stir in fish sauce
mixture; toss to coat. Cook until heated through, about 2 minutes. 3.
Arrange noodle mixture on platter; sprinkle with carrot, cilantro,
and peanuts. Garnish with lemon wedges, tomato wedges and fresh
cilantro, if desired.
Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium
(cooking notes - step 3 says garnish with cold carrot, cilantro and
peanut. Warm these for better flavor. Photo shows lemon and tomato
wedges off to one side.)
PIL = Publications International, Ltd (Illinois)
Recipe By : PIL, Diabetic Cooking: Delicious, Light and Easy
(1996:68)
Servings:
5
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