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Title:   Stir-Fried Rice Noodle Salad (Pad Thai)

Nutrition facts

Serving Size 1/4 recipe
Amount per serving
Calories 420 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 10g 15%
  Saturated Fat 0g 0%
Cholesterol 22mg 7%
Sodium 2143mg 89%
Total Carbohydrates 71g 24%
  Dietary Fiber 2g
Protein 15g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.

Pad Thai Noodles:

1/2pound dried flat rice noodles, 1/8 inch thick
1/4cup light-brown sugar
3tablespoons white vinegar
3tablespoons Asian fish sauce (nam pla)
1tablespoon tamarind pastemixed with 1 tablespoon water, or 2 tablespoons molasses
1/4teaspoon coarsely ground dried red chiles, or to taste
1tablespoon dried shrimp, minced
2tablespoons canola oil
2shallots, minced
2large cloves garlic, minced
1/4pound string beans, trimmed and thinly sliced lengthwise
1/4pound sugar-snap peas, cut in half
12medium shrimp(1/2 pound), peeled and deveined
1cup fresh bean sprouts
3scallions(green parts only), very thinly sliced on the diagonal
1tablespoon roasted peanuts, coarsely chopped, for garnish
1lime, quartered lengthwise, for garnish
Fresh cilantrosprigs, for garnish
 1.   Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
 2.   Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside.
 3.   In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.
  Per serving: 420 calories, 10 g fat, 22 mg cholesterol, 71 g carbohydrate, 2143 mg sodium, 15 g protein, 2 g dietary fiber.

last edit by slc2006, 2/14/2007 12:40:26 PM

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Meals, Entrees, and Sidedishes   Noodle   RECIPES  

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