Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
SAUCE3 tbsp. 50 mL Fish sauce (available in Asian section of grocery store)1/2 cup 125 mL Water 1/3 cup 75 mL Chili sauce 2 tbsp. 30 mL Brown sugar, packed 1/3 cup 75 mL Low-sodium soy sauce 4 tsp. 20 mL Cornstarch 1/4 tsp. 1 mL Dried crushed chilies (optional) 8 oz. 225 g Rice vermicelli, broken Cold water, to cover 2 tsp. 10 mL Canola oil 6 oz. 170 g Lean boneless pork loin, cut julienne (or i've used chicken breast) 2 Garlic cloves, minced 2 cups 500 mL Shredded cabbage 2 Medium carrots, shaved into long, thin ribbons 1 tsp. 5 mL Canola oil 2 Egg whites (large), fork-beaten 1 tsp. 5 mL Canola oil1/2 cup 125 mL Fresh bean sprouts 3 Green onions, cut julienne into 4 inch (10 cm) lengths2 tbsp. 30 mL Chopped fresh parsley (or cilantro)2-3 stalks Celery, chopped into bite size pieces1/2 - 1 pepper Green Pepper, chopped into chunks or strips
Sauce: Combine first 7 ingredients in small bowl. Set aside. Makes about 1 1/2 cups (375 mL) sauce.
Cover vermicelli with water in large bowl. Let stand for 5 minutes. Drain well. Set aside.
Heat first amount of canola oil in large non-stick frying pan or wok on medium-high. Stir-fry pork and garlic for 1 minute. Add cabbage and carrot. Stir-fry for 4 to 5 minutes until no pink remains in pork and vegetables are tender-crisp. Remove to bowl.
Heat second amount of canola oil in same frying pan. Pour in egg white. Heat, turning once, until firm. Remove to cutting surface. Slice into long shreds. Add to pork mixture.
Heat third amount of canola oil in same frying pan. Stir-fry remaining veggies on medium-high for about 1 minute. Add noodles. Toss. Stir sauce. Add to vegetable mixture. Heat and stir until boiling and slightly thickened. Add pork mixture. Toss until hot. Makes 12 cups (3 L). Serves 6.
* can easily be doubled, or just add more veggies & noodles for more servings.
* I don't recommend doubling the sauce as this makes it very rich.
Number of Servings: 6
Recipe submitted by SparkPeople user DJVERBOOM.
Cover vermicelli with water in large bowl. Let stand for 5 minutes. Drain well. Set aside.
Heat first amount of canola oil in large non-stick frying pan or wok on medium-high. Stir-fry pork and garlic for 1 minute. Add cabbage and carrot. Stir-fry for 4 to 5 minutes until no pink remains in pork and vegetables are tender-crisp. Remove to bowl.
Heat second amount of canola oil in same frying pan. Pour in egg white. Heat, turning once, until firm. Remove to cutting surface. Slice into long shreds. Add to pork mixture.
Heat third amount of canola oil in same frying pan. Stir-fry remaining veggies on medium-high for about 1 minute. Add noodles. Toss. Stir sauce. Add to vegetable mixture. Heat and stir until boiling and slightly thickened. Add pork mixture. Toss until hot. Makes 12 cups (3 L). Serves 6.
* can easily be doubled, or just add more veggies & noodles for more servings.
* I don't recommend doubling the sauce as this makes it very rich.
Number of Servings: 6
Recipe submitted by SparkPeople user DJVERBOOM.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 5.2 g
- Cholesterol: 13.7 mg
- Sodium: 1,484.6 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 3.7 g
- Protein: 14.5 g
Member Reviews
-
CHERIMT
Deilicious! Has some heat to it. I reduced the chili paste to 1/4 c, might even go less next time, but my 4 and 2 year old are eating it...just downing lots of water and I think they'd like it a little less spicy next time. You really could use any veggies you had and it would work out nicely. - 4/29/11