Pad Thai

[Guest guest]

Pad Thai

 

4 Servings

 

 

This is probably the most popular noodle dish on Thai

restaurant menus. In Thailand, each street vendor

sells a unique version of this wonderfully aromatic

dish. It’s a fascinating mix of flavors and an

intriguing combination of textures—crunchy bean

sprouts and nuts set off by soft noodles.

 

 

 

1/2 lb. dried rice noodles (width of linguine)

1/4 cup fresh lime juice

2 Tbs. soy sauce

2 Tbs. brown sugar

1 to 2 tsp. hot chile sauce

2 tsp. peanut oil

3 cloves garlic, minced

1 to 2 tsp. peeled, grated fresh ginger

1 medium carrot, peeled and cut into narrow strips

8 to 10 scallions, halved lengthwise, then cut into

2-inch lengths

1 cup mung bean sprouts

2 Tbs. chopped dry-roasted peanuts

1/4 cup chopped fresh cilantro

1 lime, cut into wedges, optional

1. In large bowl, soak rice noodles in enough warm

water to cover, until limp and white, about 20

minutes.

 

2. In small bowl, combine lime juice, soy sauce, brown

sugar, chile sauce and 1 tablespoon water. Set aside.

 

3. In wok or large, deep skillet, heat oil over high

heat. Add garlic and ginger, and stir-fry 30 seconds.

Add carrot and scallions, and stir-fry 1 minute. Add

lime-soy mixture and toss gently.

 

4. Drain noodles; add to wok, tossing with tongs until

noodles soften and curl, 1 minute. Add bean sprouts

and lightly toss. Serve garnished with peanuts,

cilantro and lime wedges if desired.

 

 

 

PER serving: 308 CAL; 9 G PROT; 5 G TOTAL FAT (6 SAT.

FAT); 62 G CARB.; 0 MG CHOL; 627 MG SOD.; 3 G FIBER

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Proverbs 16:3NASB