I've seen all of you rave about this, so I thought I'd add this to my menu this week. I've got this recipe, and I don't know if I got it from here or not, but I think so. Could someone tell me if it's a good one, or offer a better one? Also, since I've never had this, could you recommend a side or is this a one dish meal? Thanks.
* Exported from MasterCook *
Pad Thai
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound rice noodles -- dry
4 cups boiling water
1/4 cup low-sodium chicken broth
1/4 cup fish sauce
1/4 cup ketchup
1/4 cup fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce -- with garlic
10 ounces chicken breast -- thinly sliced
1/4 cup garlic -- minced
2 tablespoons ginger -- minced
1/4 teaspoon crushed red pepper flakes
1/2 cup dry-roasted peanuts -- unsalted, coarsely chopped
1/4 cup scallions -- bias-cut
1/4 cup cilantro -- coarsely chopped
2 cups bean sprouts
1 cup carrots -- peeled and julienned
1/4 cup peanut oil -- or canola oil, divided
Soak dry rice noodles in boiling water for 10–15 min. When the water’s cool, separate any clumps with your fingers. Drain; set aside. Slice peeled carrot into julienne sticks about 2" long. Don’t lose your mind trying to make them perfect—just get them in the ballpark.
Combine all marinade ingredients whisking them in a small bowl and set aside. Now, slice partially frozen chicken breast into thin strips.
Add chicken to marinade; set aside. Combine minced aromatics; set aside.
Combine garnish ingredients; set aside.
Prepare bean sprouts; peel and julienne carrots.
Heat the wok over high heat. Add 2 T. oil to wok, stir-fry chicken, and remove. Add 1 T. oil and aromatics. Add 1 T. more oil, and stir-fry carrots 2 min. Add noodles, reserved chicken, and marinade to wok. Toss it all together using two spoons—like you’re tossing a salad. Turn off the heat and add the bean sprouts. Transfer Pad Thai to a serving platter and sprinkle the garnish over the top—use it all! The flavor, texture, and color make this dish.
Source:
"Cuisine, February 1999, Issue 13, p. 12"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 655 Calories; 31g Fat (41.0% calories from fat); 20g Protein; 79g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 402mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.
NOTES :
The bean sprouts will wilt a little from the carry-over heat, but will still add crunchy texture to the dish.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pad Thai
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound rice noodles -- dry
4 cups boiling water
1/4 cup low-sodium chicken broth
1/4 cup fish sauce
1/4 cup ketchup
1/4 cup fresh lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce -- with garlic
10 ounces chicken breast -- thinly sliced
1/4 cup garlic -- minced
2 tablespoons ginger -- minced
1/4 teaspoon crushed red pepper flakes
1/2 cup dry-roasted peanuts -- unsalted, coarsely chopped
1/4 cup scallions -- bias-cut
1/4 cup cilantro -- coarsely chopped
2 cups bean sprouts
1 cup carrots -- peeled and julienned
1/4 cup peanut oil -- or canola oil, divided
Soak dry rice noodles in boiling water for 10–15 min. When the water’s cool, separate any clumps with your fingers. Drain; set aside. Slice peeled carrot into julienne sticks about 2" long. Don’t lose your mind trying to make them perfect—just get them in the ballpark.
Combine all marinade ingredients whisking them in a small bowl and set aside. Now, slice partially frozen chicken breast into thin strips.
Add chicken to marinade; set aside. Combine minced aromatics; set aside.
Combine garnish ingredients; set aside.
Prepare bean sprouts; peel and julienne carrots.
Heat the wok over high heat. Add 2 T. oil to wok, stir-fry chicken, and remove. Add 1 T. oil and aromatics. Add 1 T. more oil, and stir-fry carrots 2 min. Add noodles, reserved chicken, and marinade to wok. Toss it all together using two spoons—like you’re tossing a salad. Turn off the heat and add the bean sprouts. Transfer Pad Thai to a serving platter and sprinkle the garnish over the top—use it all! The flavor, texture, and color make this dish.
Source:
"Cuisine, February 1999, Issue 13, p. 12"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 655 Calories; 31g Fat (41.0% calories from fat); 20g Protein; 79g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 402mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates.
NOTES :
The bean sprouts will wilt a little from the carry-over heat, but will still add crunchy texture to the dish.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Daphne
Keep your mind wide open.
Keep your mind wide open.