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Name: Phat Thai (Pad Thai)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 2 tb dry-roasted Coarse chopped; 2 tb Vegetable oil; 4 green onions (slender); 2 ts Sugar; 1 c Bean sprouts; 1 tb garlic Coarsley chopped; 1 tb Fish sauce; 8 Shrimp peeled and deveined; 1/4 pound pork or more shrimp; 1 Egg lightly beaten; Peanuts; 1/4 lb Dried rice stick noodles; 1 Lime quartered lengthwise

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INGREDIENTS

2 tb dry-roasted ; Coarse chopped
2 tb Vegetable oil
4 green onions (slender)
2 ts Sugar
1 c Bean sprouts
1 tb garlic ; Coarsley chopped
1 tb Fish sauce
8 Shrimp ; peeled and deveined
1/4 pound pork ; or more shrimp
1 Egg ; lightly beaten
Peanuts
1/4 lb Dried rice stick noodles
1 Lime ; quartered lengthwise

INSTRUCTIONS

Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure 2-1/2 cups. Set by the stove as well. The idea is to keep everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs oil and swirl to coat the surface. When oil if very hot drop in garlic and toss until golden, about 30 seconds. Add shrimp and toss until they turn pink, for beef or pork until light brown, no more that 1 min. for shrimp. Remove from pan and set aside. Add the egg to pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set, scramble it to break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add soften noodles. Thin noodles to cover the surface of the pan, then clump them together and gently turn over. repeat this process until the noodles soften and curl into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add sugar and peanuts and continue to turn the noodles to season. Reserve some of the bean sprouts, green onion for garnish. Add the bean sprouts, green onions and the shrimp and egg mixture. Cook for 1 minute, turning often. Transfer noodles to the serving paltter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining beansprouts and lime and serve at once. Serves 1 very hungry, or 2 appetizers.

NOTES

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Phat Thai (Pad Thai)

2 tb dry-roasted Coarse chopped
2 tb Vegetable oil
4 green onions (slender)
2 ts Sugar
1 c Bean sprouts
1 tb garlic Coarsley chopped
1 tb Fish sauce
8 Shrimp peeled and deveined
1/4 pound pork or more shrimp
1 Egg lightly beaten
 Peanuts
1/4 lb Dried rice stick noodles
1 Lime quartered lengthwise

Soak rice noodles in warm water to cover for 15 to 20 minutes. Prepare all  the remaining ingredients and place them next to the stove, along with a  small serving platter. When the noodles are very limp and white, drain and  measure 2-1/2 cups. Set by the stove as well. The idea is to keep  everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs  oil and swirl to coat the surface. When oil if very hot drop in garlic and  toss until golden, about 30 seconds. Add shrimp and toss until they turn  pink, for beef or pork until light brown, no more that 1 min. for shrimp.  Remove from pan and set aside. Add the egg to pan and tilt the pan to  spread it into a thin sheet. As soon as it begins to set, scramble it to  break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of  oil in wok or skillet and heat 30 seconds and add soften noodles. Thin  noodles to cover the surface of the pan, then clump them together and  gently turn over. repeat this process until the noodles soften and curl  into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add  sugar and peanuts and continue to turn the noodles to season. Reserve some  of the bean sprouts, green onion for garnish. Add the bean sprouts, green  onions and the shrimp and egg mixture. Cook for 1 minute, turning often.  Transfer noodles to the serving paltter and squeeze the juice of 2 lime  wedges over the top. Garnish with remaining beansprouts and lime and serve  at once. Serves 1 very hungry, or 2 appetizers.

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 2

Calories: 755
Calories from Fat: 422 (56%)

Amt Per Serving		% DV

	Total Fat 46.9g	62 %
	Saturated Fat 14.2g	71 %
	Monounsaturated Fat 23.4g
	Polyunsanturated Fat 6.9g
Cholesterol 180.3mg		55 %
Sodium 1158.4mg		40 %
Potassium 351.5mg		9 %
Total Carbohydrate 68.4g		20 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 65.2g
Protein 15.7g		22 %
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: 755

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