This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea!

From "Thai Home Cooking" by Kamomal Pootaraska --

NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."

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Name: Thai Noodles (Pad Thai)
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 8 ounces Thai rice noodles 1/8; 4 tablespoons fish sauce; 6 tablespoons white vinegar; 1 tablespoon tomato paste; 6 tablespoons sugar; 4 green onions; 1 cup dry-roasted unsalted peanuts, Coarsely Ground; 1/2 cup vegetable oil; 2 garlic cloves minced; 1/2 lb skinless chicken breasts cut in small pieces (or 1/2 lb of a combination of 2 or all 3) o; egg; bean sprouts; 2 tablespoons crushed red pepper flakes; 2 limes cut into wedges

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INGREDIENTS

8 ounces Thai rice noodles ; 1/8
4 tablespoons fish sauce
6 tablespoons white vinegar
1 tablespoon tomato paste
6 tablespoons sugar
4 green onions
1 cup dry-roasted unsalted peanuts, Coarsely Ground
1/2 cup vegetable oil
2 garlic cloves ; minced
1/2 lb skinless chicken breasts ; cut in small pieces (or 1/2 lb of a combination of 2 or all 3) o
egg
bean sprouts
2 tablespoons crushed red pepper flakes
2 limes ; cut into wedges

serving(s)

INSTRUCTIONS

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NOTES

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Thai Noodles (Pad Thai)

8 ounces Thai rice noodles 1/8
4 tablespoons fish sauce 
6 tablespoons white vinegar 
1 tablespoon tomato paste 
6 tablespoons sugar 
4  green onions 
1 cup dry-roasted unsalted peanuts, Coarsely Ground 
1/2 cup vegetable oil 
2  garlic cloves minced
1/2 lb skinless chicken breasts cut in small pieces (or 1/2 lb of a combination of 2 or all 3) o
  egg 
  bean sprouts 
2 tablespoons crushed red pepper flakes 
2  limes cut into wedges

Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid. (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces. Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside. Slice the scallions on the diagonal 1/4 inch thick, set aside. Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles. Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed. Add 3/4 Cup peanuts, bean sprouts and scallions - toss. Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.

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Nutrition

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Serving Size: 1 serving(s) (359g)
Recipe Makes: 4 serving(s)

Calories: 581
Calories from Fat: 240 (41%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 7.4g
Cholesterol 165.1mg		51 %
Sodium 6818.9mg		235 %
Potassium 673.6mg		18 %
Total Carbohydrate 67.5g		20 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 60.2g
Protein 22.6g		32 %
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: 581

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