Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb dried rice noodles1/2 lb firm tofu drained1 C chicken or vegetable broth3 TBL fish or soy sauce3 TBL catsup2 TBL lime juice2 TBL sugar1/4 to 1/2 tsp cayenne1 TBL veg oil6 oz lean boneless pork, chicken or shrimp1 LG egg4 cloves garlic6 green onions ends trimmed into 2 inch lengths3/4 LB bean sprouts rinsed and drained3 TBL chopped salted roasted peanuts1/4 C cilantro leaves1/2 C shredded carrot
Soak noodles in hot water (not boiling). Cover until pliable (10-20 minutes). Cut tofu into 1/2 inch squares. Drain well on paper toweling. Mix broth, fish sauce, catsup, lime juice, cayenne & garlic. Place wok on high heat. Add oil to coat pan. Fry tofu about 5-6 minutes. Remove then cook other meat or fish. Push aside then cook egg. Add sauce mixture & drained noodles. Heat through. Add bean sprouts, half cilantro, peanuts & grated carrot. warm through add other half cilantro for garnish.
Serving Size: Makes 4 - 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LADERAGAL.
Serving Size: Makes 4 - 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LADERAGAL.
Nutritional Info Amount Per Serving
- Calories: 357.9
- Total Fat: 9.1 g
- Cholesterol: 141.5 mg
- Sodium: 972.8 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 2.7 g
- Protein: 21.0 g
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