Pad Thai
by DHMitchell
Prototypical Thai dish. This recipe is from a cooking class at Cambridge School of Culinary Arts.
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INGREDIENTS
- 7 tablespoons rice wine vinegar
- 4 tablespoons water
- 5 tablespoons Nam Pla
- 5 tablespoons Nam Prik Pao
- 3 tablespoons Sugar
- 1 tablespoon dried shrimp
- 3/4 pound rice noodles ; flat
- 1 peanut oil
- 6 Thai chilies ; minced
- 1/2 cup Thai basil leaves
- 10 cloves Garlic ; minced
- 3 Eggs ; lightly beaten
- 3 cups bean sprouts
- 1/2 cup unsalted peanuts ; roasted until golden and chopped
- 5 limes ; quartered
INSTRUCTIONS
Combine the rice wine vinegar, water, Nam Pla, Nam Prik Pao, sugar, and dried shrimp in a bowl.
In a large pot, soak the rice noodles in warm wter until soft (20 mins). Remove and drain.
In a skillet, heat peanut oil 1" deep to 350F. Deep fry the basil leaves until crisp.
Heat wok very hot. 3T peanut oil and swirl to coat. Fry the chilies for 15 secs, add garlic 10 secs, Stir in Nam Pla mixture and eggs. When the liquid boils, add the noodles and half of the bean sprouts, mix carefully.
Heap on serving platter and garnish with peanuts, bean sprouts, fried basil leaves, and lime wedges.
NOTES
DHMitchell
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (347g) | ||
| Recipe Makes: 6 | ||
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| Calories: 497 | ||
| Calories from Fat: 146 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.2g | 22 % | |
| Saturated Fat 3.4g | 17 % | |
| Monounsaturated Fat 7.1g | ||
| Polyunsanturated Fat 4g | ||
| Cholesterol 271mg | 83 % | |
| Sodium 210.9mg | 7 % | |
| Potassium 556.4mg | 15 % | |
| Total Carbohydrate 72.7g | 21 % | |
| Dietary Fiber 5.8g | 23 % | |
| Sugars, other 66.9g | ||
| Protein 18.4g | 26 % | |
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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: 497
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