Pad Thai Stir-fried Rice Ribbon Noodles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Seafood, Eggs | Thai | Pasta, Thai | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 6 | oz | Dried flat rice noodles, see |
| note | ||
| 4 | T | Vegetable oil |
| 1/4 | lb | Medium shrimp, shelled and |
| deveined | ||
| 1 | Boneless chicken breast | |
| half skinned thinly | ||
| sliced | ||
| 3 | Garlic cloves, minced | |
| 3 | T | Yellow bean sauce |
| 3 | T | Tomato paste |
| 2 | T | Fish sauce |
| 1 | To 2 tablespoons distilled | |
| vinegar | ||
| 2 | T | Sugar |
| 3 | Eggs | |
| 2 | T | Chopped preserved radish |
| soaked in warm water for | ||
| 10 | Minutes, drained optional | |
| 1 | T | Small dried shrimp |
| optional | ||
| 1 | Inch cubes fried tofu, cut | |
| into 1/2-inch slices | ||
| optional | ||
| Big pinch chile flakes | ||
| 2 | Handfuls bean sprouts | |
| tailed | ||
| 2 | To 4 tablespoons chicken | |
| broth or water as needed | ||
| 4 | Green onions, trimmed cut | |
| into 2-inch lengths | ||
| GARNISHES: | ||
| 2 | T | Coarsely chopped roasted |
| peanuts | ||
| Chile flakes | ||
| 2 | T | Coarsely chopped fresh |
| coriander leaves | ||
| 2 | Limes, cut into wedges |
INSTRUCTIONS
Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 217
Total Fat: 24.3g
Cholesterol: 252mg
Sodium: 1663.8mg
Potassium: 870mg
Carbohydrates: 15.9g
Fiber: 1.8g
Sugar: 10g
Protein: 46.7g