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Name: Pad Thai (2)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1/4 c Peanut oil; 1 tb Fish sauce; Freshly ground white pepper; Wedges of fresh lime; 1/4 lb Pork, cut into matchstick; 1/4 ts Asian chili powder (to; 1/4 c Chopped toasted peanuts; 1/4 c Scallions, cut 3/4" long; 1 ts Crushed garlic; 2 tb Rice vinegar; 1/4 ts Ground dry shrimp; Fresh coriander; 1 tb Sugar; 6 Shrimps, peeled and deveined; 1 Egg; 1/4 lb Flat rice stick noodles; 2 tb Water; 1 c Bean sprouts, washed and

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INGREDIENTS

1/4 c Peanut oil
1 tb Fish sauce
Freshly ground white pepper
Wedges of fresh lime
1/4 lb Pork, cut into matchstick
1/4 ts Asian chili powder (to
1/4 c Chopped toasted peanuts
1/4 c Scallions, cut 3/4" long
1 ts Crushed garlic
2 tb Rice vinegar
1/4 ts Ground dry shrimp
Fresh coriander
1 tb Sugar
6 Shrimps, peeled and deveined
1 Egg
1/4 lb Flat rice stick noodles
2 tb Water
1 c Bean sprouts, washed and

Servings

INSTRUCTIONS

Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook, stirring, for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Dont stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon. Posted to rec.food.recipes by stigle@cs.unca.edu (Sue Stigleman) on Sep 6, 93.

NOTES

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Pad Thai (2)

1/4 c Peanut oil
1 tb Fish sauce
 Freshly ground white pepper
 Wedges of fresh lime
1/4 lb Pork, cut into matchstick
1/4 ts Asian chili powder (to
1/4 c Chopped toasted peanuts
1/4 c Scallions, cut 3/4" long
1 ts Crushed garlic
2 tb Rice vinegar
1/4 ts Ground dry shrimp
 Fresh coriander
1 tb Sugar
6 Shrimps, peeled and deveined
1 Egg
1/4 lb Flat rice stick noodles
2 tb Water
1 c Bean sprouts, washed and

Soak noodles in warm water for 60 minutes. Drain and set aside.    Prepare all other ingredients and arrange near the wok. You will need to  work fast.    In the wok, fry the pork in the peanut oil at medium heat. When half  cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are  done.    Beat the egg and add it to the mixture. Cook, stirring, for about half a  minute.    Turn the heat to high. Add the drained noodles to shrimp mixture. Add  water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.  Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on  one side (Dont stir; keep checking the underside as if it were a big  pancake). Flip it over as best you can and repeat until nearly cooked,  about 5 to 10 minutes.    Add most of the sprouts and scallions. Stir and cook for another minute.    Turn onto a plate. Top with the rest of the sprouts, scallions, and  peanuts. Garnish with coriander and serve with a wedge of fresh lemon.    Posted to rec.food.recipes by stigle@cs.unca.edu (Sue Stigleman) on Sep 6,  93.

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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 2 Servings

Calories: 354
Calories from Fat: 265 (75%)

Amt Per Serving		% DV

	Total Fat 29.5g	39 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 9g
Cholesterol 105.8mg		33 %
Sodium 730.4mg		25 %
Potassium 63.1mg		2 %
Total Carbohydrate 19.6g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 19.6g
Protein 3.7g		5 %
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.

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Calories per serving: 354

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