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Pad Thai
This traditional Thai noodle dish is very common in America. Substitute scallions for Gui Chai if not available. Dried shrimp, preserved turnip, pad thai sauce and banana flower can be found in Asian markets.
Ingredients:
For noodles:
5 large prawns (shrimp)
2 ounce uncooked rice noodles
1/2 Gui Chai (Chinese green chives) or scallions, sliced
2 ounces bean sprouts
1 tablespoon dried shrimp
1 tablespoon ground roasted peanuts
6 ounces firm tofu, cut into 1" cubes
1 tablespoon sweet preserved turnip
1 small shallot, chopped 2 tablespoons canola or vegetable oil
1 tablespoon fresh lime juice
2 tablespoon Pad Thai sauce
1 egg, whisked in small bowl
Optional condiments: Lime wedges, fresh bean sprouts, chopped scallion, banana flowers, brown sugar, ground peanuts, chile powder
Instructions:
1. In a large deep skillet or wok, heat oil til almost smoking and add shallot, tofu, shrimp, dried shrimp, and turnip, stir-frying and keeping items moving around pan.
2. Add egg and rice noodles, cook until noodles have softened and egg is cooked. Stir in pad thai sauce. Stir in peanuts and lime juice, and then bean sprouts and chives / scallions.
3. Serve immediately with various condiments.
Recipe courtesy of Jamnong Nirungsan of the Swissotel, Bangkok for the 2009 International Congress on Nutrition.
Nutritional Analysis:
Per Serving: Calories: 511, Protein: 26 grams, Fat: 31 grams, Saturated Fat: 4 grams, Carbohydrates: 37 grams, Fiber: 5 grams, Sodium: 520 mg.
Yield:
2 Servings Tags:
