Name: Easy Pad Thai
Ingredients: 6 1/2 oz Wide rice noodles [227g]; 2 tb Vegetable oil; 6 oz Lean ground pork; 1 Sweet red pepper, chopped; 3 Garlic cloves, minced; 1/4 ts Hot pepper flakes; 6 oz Raw shrimp, peel, devein; 1/3 c Chicken stock; 3 tb Fish sauce; 2 tb Granulated sugar; 2 tb Lime juice; 2 tb Ketchup; 1 Egg, beaten; 2 c Bean sprouts; 2 Green onions, chopped; 1/4 c Fresh coriander, chopped; 2 tb Peanuts, chopped; 2 Limes, cut in wedges

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Vegetables, Eggs, Grains	Thai	Pastanoodle, Pork, Fish*shell, East/orient	4	Servings

INGREDIENTS

6 1/2	oz	Wide rice noodles [227g]
2	tb	Vegetable oil
6	oz	Lean ground pork
1		Sweet red pepper, chopped
3		Garlic cloves, minced
1/4	ts	Hot pepper flakes
6	oz	Raw shrimp, peel, devein
1/3	c	Chicken stock
3	tb	Fish sauce
2	tb	Granulated sugar
2	tb	Lime juice
2	tb	Ketchup
1		Egg, beaten
2	c	Bean sprouts
2		Green onions, chopped
1/4	c	Fresh coriander, chopped
2	tb	Peanuts, chopped
2		Limes, cut in wedges

INSTRUCTIONS

Soak noodles in warm water for 15 minutes; drain and set aside.
In large wok or deep skillet, heat oil over high heat; sir-fry pork, red
pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry
for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup;
stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg
is set. Add bean sprouts; toss. Sprinkle with onions, coriander and
peanuts. Garnish with lime.
Makes 4 servings for $9.70CDN [Sep 94]
Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate
good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth
Baird: "Great Pastabilities"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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