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Name: Phat-Thai
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 tb Fish sauce; 4 tb Vinegar; 1 Fresh lime -- sliced; 3 tb Cooking oil; 1/2 tb Pickled Chinese radish; 2 tb Roasted peanuts -- chopped; Lengths; 7 oz Narrow rice noodles --; 1 tb Garlic -- chopped; 1/3 c Spring onions -- cut in 1"; 3 tb Sugar; 4 tb Firm yellow bean curd --; 1/4 ts Ground chili; 1/2 tb Paprika; Soaked & drained; Diced; 3 oz Prawns -- shelled &; 1 Egg; 6 oz Bean sprouts; Deveined

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INGREDIENTS

2 tb Fish sauce
4 tb Vinegar
1 Fresh lime -- sliced
3 tb Cooking oil
1/2 tb Pickled Chinese radish
2 tb Roasted peanuts -- chopped
Lengths
7 oz Narrow rice noodles --
1 tb Garlic -- chopped
1/3 c Spring onions -- cut in 1"
3 tb Sugar
4 tb Firm yellow bean curd --
1/4 ts Ground chili
1/2 tb Paprika
Soaked & drained
Diced
3 oz Prawns -- shelled &
1 Egg
6 oz Bean sprouts
Deveined

Servings

INSTRUCTIONS

In a large frying pan, heat oil over medium-high heat, saute the garlic and pickled radish for 1 minute; then, add the egg and keep stirring, Add the prawns, beancurd and the noodles; then, season with sugar, fish sauce, vinegar, paprika and 1 tbsp. peanuts. Toss and cook for 10 minutes, until the noodles turn soft. Then, add the spring onions, ground chili and half of the bean sprouts, and remove from heat. Garnish with 1 tbsp. of chopped roasted peanuts. Serve with the remaining bean sprouts with the lime on the side. Recipe By : The Elegant Taste of Thailand File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Phat-Thai

2 tb Fish sauce
4 tb Vinegar
1 Fresh lime -- sliced
3 tb Cooking oil
1/2 tb Pickled Chinese radish
2 tb Roasted peanuts -- chopped
 Lengths
7 oz Narrow rice noodles --
1 tb Garlic -- chopped
1/3 c Spring onions -- cut in 1"
3 tb Sugar
4 tb Firm yellow bean curd --
1/4 ts Ground chili
1/2 tb Paprika
 Soaked & drained
 Diced
3 oz Prawns -- shelled &
1 Egg
6 oz Bean sprouts
 Deveined

In a large frying pan, heat oil over medium-high heat, saute the garlic and  pickled radish for 1 minute; then, add the egg and keep stirring,  Add the  prawns, beancurd and the noodles; then, season with sugar, fish sauce,  vinegar, paprika and 1 tbsp. peanuts.  Toss and cook for 10 minutes, until  the noodles turn soft.  Then, add the spring onions, ground chili and half  of the bean sprouts, and remove from heat.  Garnish with 1 tbsp. of chopped  roasted peanuts.    Serve with the remaining bean sprouts with the lime on the side.    Recipe By     : The Elegant Taste of Thailand    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 2 Servings

Calories: 489
Calories from Fat: 218 (45%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 6.7g
Cholesterol 105.8mg		33 %
Sodium 1436mg		50 %
Potassium 324mg		9 %
Total Carbohydrate 65.9g		19 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 63g
Protein 6.8g		10 %
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: 489

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