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Suggest a better descriptionHeat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side. Presentation Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve. From: The Original Thai Cookbook by Jennifer Brennan Posted to CHILE-HEADS DIGEST V4 #027 by "Kurt Faria"
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Serving Size: 1 Serving (1212g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1570 | ||
Calories from Fat: 1103 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 122.6g | 163 % | |
Saturated Fat 20.9g | 104 % | |
Monounsaturated Fat 65.1g | ||
Polyunsanturated Fat 27.3g | ||
Cholesterol 2115mg | 651 % | |
Sodium 5132mg | 177 % | |
Potassium 1042.3mg | 27 % | |
Total Carbohydrate 54.3g | 16 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 53.2g | ||
Protein 68.6g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1570
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