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Suggest a better descriptionIf using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving) Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@cs.unca.edu (Sue Stigleman)
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 712 | ||
Calories from Fat: 298 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.1g | 44 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 705mg | 217 % | |
Sodium 1877.3mg | 65 % | |
Potassium 446.9mg | 12 % | |
Total Carbohydrate 76.9g | 23 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 75g | ||
Protein 26.2g | 37 % | |
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. |
Calories per serving: 712
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