Pad Thai (Pil) from Healthy Diabetic Recipes

Pad Thai (Pil) Recipe

Recipe Ingredients:

8 oz rice noodles, dry, 1/8 inch wide
1 1/2 tbsp fish sauce
1 tbsp fresh lemon juice, or more
2 tbsp rice wine vinegar
1 tbsp ketchup
2 tsp sugar
1/4 tsp red pepper flakes, crushed
1 tbsp vegetable oil
4 oz chicken breast, boned and skinned
2 green onions, thinly sliced
2 cloves garlic, finely chopped
3 oz small shrimp, peeled
2 cups bean sprouts, fresh
1 medium carrot, shredded
3 tbsp minced fresh cilantro
2 tbsp peanuts, dry-roasted unsalted, chopped

Recipe Instructions:

1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2 tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small bowl;
set aside.
2. Finely chop the chicken breast. Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just until shrimp turn opaque, about 3 minutes. Stir in fish sauce mixture; toss to coat. Cook until heated through, about 2 minutes.
3. Arrange noodle mixture on platter; sprinkle with carrot, cilantro, and peanuts. Garnish with lemon wedges, tomato wedges and fresh cilantro, if desired.

Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium

(cooking notes - step 3 says garnish with cold carrot, cilantro and peanut. Warm these for better flavor. Photo shows lemon and tomato wedges off to one side.)

PIL = Publications International, Ltd (Illinois)

Servings: 5

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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