Thursday, September 4, 2014

Pad Thai

 Pad Thai

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  rice noodles
  1                     chicken breast -- skinned and boned
  8                     medium shrimp -- shelled
     1/2           cup  water
     1/4           cup  fish sauce
  3        tablespoons  sugar
  1         tablespoon  lime juice
  1           teaspoon  paprika
     1/8      teaspoon  cayenne pepper
     1/2         pound  bean sprouts
  3                     garlic cloves -- finely chopped
  1                     egg
  4        tablespoons  roasted peanuts -- finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2 x 3 inch strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

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Per Serving (excluding unknown items): 334 Calories; 10g Fat (26.9% calories from fat); 16g Protein; 46g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 62mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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