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Name: Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 1 can Coconut milk 13.5oz; 1/2 cup Water; 3/4 cup Peanut butter; 1 teaspoon salt; 1/2 cup Brown sugar; 4 tablespoons Chili paste (Sambal Oelek); 2 tablespoons Distilled Vinegar; 3 tablespoons Canola Oil; 2 teaspoons Garlic minced; 2 teaspoons Ginger minced; 1 cup Mixed vegetables (carrots, yellow squash, zucchini) julienned; 1 pound Chicken breast sliced into strips; 1/2 pound Rice noodles medium-wide; Unsalted roasted peanuts chopped

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INGREDIENTS

1 can Coconut milk ; 13.5oz
1/2 cup Water
3/4 cup Peanut butter
1 teaspoon salt
1/2 cup Brown sugar
4 tablespoons Chili paste ; (Sambal Oelek)
2 tablespoons Distilled Vinegar
3 tablespoons Canola Oil
2 teaspoons Garlic ; minced
2 teaspoons Ginger ; minced
1 cup Mixed vegetables ; (carrots, yellow squash, zucchini) julienned
1 pound Chicken breast ; sliced into strips
1/2 pound Rice noodles ; medium-wide
Unsalted roasted peanuts ; chopped

INSTRUCTIONS

In a small bowl, whisk together the coconut milk, water, peanut butter, salt, sugar, chili paste, and distilled vinegar until smooth.

Bring 2-3 quarts water to a boil. Add noodles; boil 3-4 minutes, until tender. Drain noodles, then set aside.

Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.

Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Serve, and garnish with chopped peanuts.

NOTES

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Pad Thai

1 can Coconut milk 13.5oz
1/2 cup Water
3/4 cup Peanut butter
1 teaspoon salt
1/2 cup Brown sugar
4 tablespoons Chili paste (Sambal Oelek)
2 tablespoons Distilled Vinegar
3 tablespoons Canola Oil
2 teaspoons Garlic minced
2 teaspoons Ginger minced
1 cup Mixed vegetables (carrots, yellow squash, zucchini) julienned
1 pound Chicken breast sliced into strips
1/2 pound Rice noodles medium-wide
 Unsalted roasted peanuts chopped

In a small bowl, whisk together the coconut milk, water, peanut butter, salt, sugar, chili paste, and distilled vinegar until smooth.

Bring 2-3 quarts water to a boil. Add noodles; boil 3-4 minutes, until tender. Drain noodles, then set aside.

Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Serve, and garnish with chopped peanuts.

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 6 Servings

Calories: 661
Calories from Fat: 277 (42%)

Amt Per Serving		% DV

	Total Fat 30.7g	41 %
	Saturated Fat 17.8g	89 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 3.7g
Cholesterol 43.8mg		13 %
Sodium 260.6mg		9 %
Potassium 578.8mg		15 %
Total Carbohydrate 76g		22 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 73.6g
Protein 23.5g		34 %
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: 661

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