Pad Thai - From the LA Times

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Title: Pad Thai
Categories: main dish, poultry, seafood, shellfish, chicken
Yield: 4 servings

14 oz dried medium rice noodles
2 tb fish sauce
1 1/2 ts bottled tamarind paste
2 tb lime juice
1 1/2 ts vinegar
2 tb sugar
2 tb oil
3 garlic cloves - (to 4);
-crushed
1 1/2 tb packaged salted turnip
1/4 c dried shrimp
1/2 c sliced baked tofu
1/2 c chicken in 1" lengths
2 eggs
8 peeled cleaned shrimp
1/2 ts paprika
1/2 c green onions in 2" strips or
garlic chives
1/4 c chopped dry-roasted unsalted
- peanut
1 c bean sprouts

Soak noodles in water to cover 1 hour. Drain well before using. Stir
together fish sauce, tamarind paste, lime juice, vinegar and sugar. Set
aside.

Heat wok over high heat. Add oil and coat pan completely. When pan starts
to smoke, add garlic and stir 5 seconds. Add turnip, dried shrimp and
tofu and stir-fry until they begin to soften, 3 to 4 minutes. Add chicken
pieces and stir-fry until no longer pink, 1 to 2 minutes.

Push ingredients in wok to side and let oil settle in center of pan. Crack
eggs into pan, making sure to break yolks. Lightly scramble until
half-cooked, about 30 seconds. Combine with remaining cooked ingredients
in pan. Add shrimp and cook until chicken and shrimp are medium-done,
about 1 minute. Add 3 cups drained noodles and cook 15 seconds. Add
reserved sauce mixture and paprika and fold together until paprika evenly
colors noodles and all liquid is absorbed, about 2 minutes.

Place green onions in center of noodles, then spoon some noodles over green
onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts.
Transfer to serving plate and garnish with bean sprouts and remaining
peanuts.

This recipe yields 4 servings.

Each serving: 612 calories; 458 mg sodium; 171 mg cholesterol; 18 grams
fat; 93 grams carbohydrates; 20 grams protein; 0.94 gram fiber

Source:
"The Los Angeles Times, 03-28-1999"
S(Formatted for MC5):
"05-03-1999 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 150 Calories; 10g Fat (61.4%
calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 107mg
Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.


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Contributor: n/a

Preparation Time: 0:00

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