MegMac29's Chicken Pad-Thai
- Number of Servings: 4
Ingredients
Ingredients6 oz (170 g) Bean & Pea noodles1/3 cup (75 mL) chili sauce1/4 cup (60 mL) fish sauce1/4 cup (60 mL) lime juice1 tsp (5 mL) Asian chili paste or hot pepper sauce2 tbsp (30 mL) vegetable oil6 cloves garlic, minced4 shallots, sliced1 sweet green pepper, sliced1 red pepper, sliced2 Chicken Breasts1 egg, lightly beaten2 cups (500 mL) bean sprouts6 green onions, sliced1/2 cup (125 mL) choped fresh coriander1/2 cup (125 mL) chopped roasted peanutsCoriander sprigs and lime wedges
Preparation
In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.
Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.
In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.
Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.
Serving Size: Makes 6 servings
In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.
Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.
In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.
Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 353.0
- Total Fat: 12.9 g
- Cholesterol: 105.5 mg
- Sodium: 1,391.0 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 3.8 g
- Protein: 14.9 g
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