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C.H. Spurgeon
Easy Pad Thai
0
(0)
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"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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