Name: Pad Thai (Chicken, Shrimp and Noodles)
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Lime juice; 1/2 c Bean Sprouts; 8 oz Boneless Chicken Breast; 2 Eggs beaten; 3 Green Onions Slivered; 1/4 c Peanut oil; 1 tb Garlic Chopped; 8 Wedges Lime; 8 oz Broad Rice Noodles; 1 tb Tomato Ketchup; GARNISH; Coriander Sprigs; 2 c Bean Sprouts; 2 tb Peanuts Toasted; 2 tb Fish sauce; Fresh Chili Peppers; 2 tb Sugar; 8 md Shrimp Peeled & Deveined; 1/2 ts Red Chili Flakes

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INGREDIENTS

3 tb Lime juice
1/2 c Bean Sprouts
8 oz Boneless Chicken Breast
2 Eggs ; beaten
3 Green Onions ; Slivered
1/4 c Peanut oil
1 tb Garlic ; Chopped
8 Wedges Lime
8 oz Broad Rice Noodles
1 tb Tomato Ketchup
GARNISH
Coriander Sprigs
2 c Bean Sprouts
2 tb Peanuts ; Toasted
2 tb Fish sauce
Fresh Chili Peppers
2 tb Sugar
8 md Shrimp ; Peeled & Deveined
1/2 ts Red Chili Flakes

Servings

INSTRUCTIONS

Soak the noodles in warm water for 20 minutes. Drain. Set aside. Combine the fish sauce, lime juice, sugar, ketchup and chili flakes. Blend thoroughly. Set aside. Heat a wok or large skillet over high heat. Add the oil. Stir in the garlic. Stir fry for 10 seconds. Add the shrimp and chicken. Stir fry until all the ingredients are cooked (3-4 minutes). Add the eggs. Toss the ingredients until the eggs are scrambled. Add the noodles. Mix to combine all the ingredients thoroughly. Pour in the reserved sauce. Stir fry until the noodles are soft and tender (add water if the noodles appear dry). Adjust seasonings, lime and chili to taste. Serve garnished with coriander, lime, bean sprouts and chili peppers. Posted to EAT-L Digest 10 Sep 96 From: Joel Ehrlich Date: Tue, 10 Sep 1996 10:15:12 -0800

NOTES

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Pad Thai (Chicken, Shrimp and Noodles)

3 tb Lime juice 
1/2 c Bean Sprouts 
8 oz Boneless Chicken Breast 
2  Eggs beaten
3  Green Onions Slivered
1/4 c Peanut oil 
1 tb Garlic Chopped
8  Wedges Lime 
8 oz Broad Rice Noodles 
1 tb Tomato Ketchup 
  GARNISH 
  Coriander Sprigs 
2 c Bean Sprouts 
2 tb Peanuts Toasted
2 tb Fish sauce 
  Fresh Chili Peppers 
2 tb Sugar 
8 md Shrimp Peeled & Deveined
1/2 ts Red Chili Flakes

Soak the noodles in warm water for 20 minutes. Drain. Set aside. Combine  the fish sauce, lime juice, sugar, ketchup and chili flakes. Blend  thoroughly. Set aside. Heat a wok or large skillet over high heat. Add the  oil. Stir in the garlic. Stir fry for 10 seconds. Add the shrimp and  chicken. Stir fry until all the ingredients are cooked (3-4 minutes). Add  the eggs. Toss the ingredients until the eggs are scrambled. Add the  noodles. Mix to combine all the ingredients thoroughly. Pour in the  reserved sauce. Stir fry until the noodles are soft and tender (add water  if the noodles appear dry). Adjust seasonings, lime and chili to taste.  Serve garnished with coriander, lime, bean sprouts and chili peppers.  Posted to EAT-L Digest 10 Sep 96    From:    Joel Ehrlich <Joel.Ehrlich@SALATA.COM>    Date:    Tue, 10 Sep 1996 10:15:12 -0800

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Nutrition

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Serving Size: 1 Serving (550g)
Recipe Makes: 4

Calories: 761
Calories from Fat: 279 (37%)

Amt Per Serving		% DV

	Total Fat 31g	41 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 7.6g
Cholesterol 579.5mg		178 %
Sodium 1135.9mg		39 %
Potassium 698.5mg		18 %
Total Carbohydrate 88.7g		26 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 82.4g
Protein 38g		54 %
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Calories per serving: 761

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