Pad Thai (Josée)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 654.3
- Total Fat: 38.9 g
- Cholesterol: 318.2 mg
- Sodium: 326.1 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 4.5 g
- Protein: 30.3 g
View full nutritional breakdown of Pad Thai (Josée) calories by ingredient
Introduction
This sauce is made with three ingredients that are ubiquitous in Thai cuisine. Add extra chiles if you like things hot!Pad thai is probably Thailand's most famous noodle dish. Like most Oriental recipes, its spelling will vary according to the part of the country you are in and who your translator is. Choose medium-sized shrimp rather than the very large ones. The peanuts should be natural, unsalted, and roasted in a dry, heavy skillet until golden. Take care not to burn them or they will have a bitter taste. This sauce is made with three ingredients that are ubiquitous in Thai cuisine. Add extra chiles if you like things hot!
Pad thai is probably Thailand's most famous noodle dish. Like most Oriental recipes, its spelling will vary according to the part of the country you are in and who your translator is. Choose medium-sized shrimp rather than the very large ones. The peanuts should be natural, unsalted, and roasted in a dry, heavy skillet until golden. Take care not to burn them or they will have a bitter taste.
Number of Servings: 4
Ingredients
-
SAUCE:
* Sesame Oil, 1/4 cup
* Cilantro - fresh, 1 serving
* Garlic, 4 cloves
* Peppers, hot chili, red, fresh, 1 pepper
PAD THAI
* Oyster Sauce, 1 tbsp
* Lime Juice, 1 lime yields
* Garlic, 1 clove
* Scallions, raw, 4 small (3" long)
* Shallots, 4 tbsp chopped
* Shrimp, raw, 9 oz
* Granulated Sugar, 3 tsp
* Rice Noodles, 350
* Bean sprouts, 0.50 cup
* Chili - Sauce, 1 tbsp
* Fish Sauce - Nam Pla - Thai - 1 Tbsp (15g)
* Cilantro - fresh, 1 serving OR Basil
* Eggs, 4 large
* Basil, 5 leaves
* Hoison sauce, 2 tbsp
* Peanuts, dry-roasted, 1 cup
Directions
SAUCE:
Remove the leaves from the fresh cilantro and chop coarsely. Chop the stalks finely. Mix with the chile and sesame oil.
PAD THAI
1. Cook or soak the rice noodles according to the package instructions, then drain and set aside.
2. Heat the sauce in a pan. When hot, add the shrimp, shallots and sesame oil and stir-fry for 1 minute. Add the sugar and eggs and cook for a further 1 minute, stirring frequently.
3. Add the oyster sauce, fish sauce, lime juice, and drained noodles. Stir-fry for 2 minutes. Add half the bean sprouts, scallions, and peanuts, and toss everything together over the heat until piping hot.
4. Spoon onto serving plates, sprinkle with the rest of the peanuts, uncooked shallots, bean sprouts, mint, basil and serve at once.
Per Serving:
WW Points w/o Peanuts: 10
WW Points w/ Peanuts: 13.3
Remove the leaves from the fresh cilantro and chop coarsely. Chop the stalks finely. Mix with the chile and sesame oil.
PAD THAI
1. Cook or soak the rice noodles according to the package instructions, then drain and set aside.
2. Heat the sauce in a pan. When hot, add the shrimp, shallots and sesame oil and stir-fry for 1 minute. Add the sugar and eggs and cook for a further 1 minute, stirring frequently.
3. Add the oyster sauce, fish sauce, lime juice, and drained noodles. Stir-fry for 2 minutes. Add half the bean sprouts, scallions, and peanuts, and toss everything together over the heat until piping hot.
4. Spoon onto serving plates, sprinkle with the rest of the peanuts, uncooked shallots, bean sprouts, mint, basil and serve at once.
Per Serving:
WW Points w/o Peanuts: 10
WW Points w/ Peanuts: 13.3