Brakewood Pad Thai
- Number of Servings: 4
Ingredients
Rice Vermicelli, 4 ozWater, 1 cupSmall Portabella mushrooms, quartered, 3 ozVegetable oil, 1 tbspOnions, chopped, 1/4 cupMinced garlic, from jar, 1 tsp (aprox 1 large clove if using fresh)Sriracha Hot Chili Sauce, 1 tspLime juice, 1/4 cupLow-sodium soy sauce, 2 tbspSugar, 1 tbspEgg whites, 3Bean sprouts, 1 cupDry-roasted peanuts, coarsely chopped, 1/4 cup
1. Boil 1 cup of water in small saucepan; add mushrooms, cover and remove from heat. Let stand for 20 minutes.
2. Cook vermicelli in large pot of boiling water until just tender approximately 2 minutes. Using a strainer or tongs, put vermicelli in a large bowl of cold water, then drain when the noodles are cool.
3. When mushrooms are done steaming, drain and discard liquid. Thinly slice mushrooms.
4. Heat a large nonstick skillet or wok. Swirl in oil, then add onions and garlic. Saute for about 10 seconds, then add Siracha. Cook and stir until fragrant about another 10 seconds. Add lime juice, soy sauce and sugar; cook and stir until sugar dissolves about 30 seconds.
5. Add mushrooms, cook until they have abosorbed some of the sauce 1 to 2 minutes. Stir in egg whites and cook (keep stirring) while they set about 30 seconds. Add vermicelli and bean sprouts, cook and toss until mixed and heated thru 2 to 3 minutes. Also consider adding thinly sliced cooked beef, shredded chicken or even chicken from a can at this point to add protein. (Not included in nutritional information.)
6. Serve in a bowl, sprinkled with the peanuts. Add cilantro for garnish. May also add in cooked veggies (ex, peas) at this point. (Not included in nutritional information.)
4 servings
Serving size: 1/4 of noodles and peanuts.
Serving Size: makes 4 servings
2. Cook vermicelli in large pot of boiling water until just tender approximately 2 minutes. Using a strainer or tongs, put vermicelli in a large bowl of cold water, then drain when the noodles are cool.
3. When mushrooms are done steaming, drain and discard liquid. Thinly slice mushrooms.
4. Heat a large nonstick skillet or wok. Swirl in oil, then add onions and garlic. Saute for about 10 seconds, then add Siracha. Cook and stir until fragrant about another 10 seconds. Add lime juice, soy sauce and sugar; cook and stir until sugar dissolves about 30 seconds.
5. Add mushrooms, cook until they have abosorbed some of the sauce 1 to 2 minutes. Stir in egg whites and cook (keep stirring) while they set about 30 seconds. Add vermicelli and bean sprouts, cook and toss until mixed and heated thru 2 to 3 minutes. Also consider adding thinly sliced cooked beef, shredded chicken or even chicken from a can at this point to add protein. (Not included in nutritional information.)
6. Serve in a bowl, sprinkled with the peanuts. Add cilantro for garnish. May also add in cooked veggies (ex, peas) at this point. (Not included in nutritional information.)
4 servings
Serving size: 1/4 of noodles and peanuts.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 530.3 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.9 g
- Protein: 8.1 g
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