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Pad Thai

Pad Thai

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Pad Thai

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  45 Minutes
  3 servings, about 1 1/3 cups each
This Thai-restaurant favorite comes together at home in less time than you'd ever imagine possible.
4 ounces  dried rice noodles
2 teaspoons  peanut oil
3 cloves  garlic, minced
1   large egg, lightly beaten
8 ounces  small shrimp, peeled and deveined
2 cups  mung bean sprouts
1/2 cup  sliced scallion greens
3 tablespoons  rice vinegar
2 1/2 tablespoons  fish sauce
2 tablespoons  sugar
1 teaspoon  chili-garlic sauce
2 tablespoons  chopped dry-roasted peanuts
Pad Thai Recipe at
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.

Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.

Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   3 servings, about 1 1/3 cups each
Calories: 385
Fat. Total: 9g
Protein: 24g
Carbohydrates, Total: 51g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 185mg
Sodium: 857mg
% Cal. from Fat: 21%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tammy Reviewed: 07/08/2010
YUMMY !!!!!
For anyone who loves Asian food...this is amazing!
32 people gave this Cheers. Click here to Cheer this review. Report Violation
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