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Pad Thai

Diet.Chef's picture
  Rice sticks 8 Ounce
  Reduced sodium chicken broth 1⁄4 Cup (4 tbs)
  Ketchup 3 Tablespoon
  Fish sauce 3 Tablespoon
  Lite soy sauce 1 Tablespoon
  Sugar 1 Tablespoon
  Peanut oil 3 Teaspoon
  Egg 1 Large, lightly beaten
  Garlic 2 Clove (10 gm), minced
  Large shrimp 3⁄4 Pound, peeled and deveined
  Scallions 2 , chopped into 1/2-inch pieces
  Bean sprouts 2 Cup (32 tbs)
  Chopped unsalted peanuts 3 Tablespoon
  Lime wedges 6

1. Bring a large pot of water to a boil. Add the rice sticks, and cook 2 minutes; drain.
2. Combine the broth, ketchup, fish sauce, soy sauce, and sugar in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the egg. Cook, stirring, until firm, 2 minutes.Transfer to a bowl.
4. Return the skillet to the heat and add the remaining 2 teaspoons oil. Add the garlic and cook until fragrant, 30 seconds. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Stir in the scallions, and cook 1 minute. Add the cooked rice stick, the egg, and the broth mixture; cook, tossing well to mix, until hot, about 2 minutes. Remove from the heat, and stir in the bean sprouts.Transfer to a serving plate and sprinkle with the chopped peanuts. Serve with the lime wedges.

Recipe Summary

Main Dish
Stir Fried

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Pad Thai Recipe