Pad ThaiOur delicious pad thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, freshlime juice, chili spices and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce.By The Canadian Living Test KitchenSource: Canadian Living Magazine: March 2004

Portion size 6

Ingredients

6 oz (170 g) rice stick noodles1/3 cup (75 mL) chili sauce1/4 cup (60 mL) fish sauce1/4 cup (60 mL) lime juice1 tsp (5 mL) Asian chili paste or hot pepper sauce2 tbsp (30 mL) vegetable oil6 cloves garlic, minced4 shallotshallots, sliced1 sweet green peppersweet green peppers, sliced1 red pepper, sliced12 oz (340 g) large shrimp, peeled and deveined1 eggeggs, lightly beaten4 oz (113 g) medium tofu, cubed2 cups (500 mL) bean sprouts6 green oniongreen onions, sliced1/2 cup (125 mL) choped fresh coriander1/2 cup (125 mL) chopped roasted peanuts

Coriander sprigs and lime wedges

PreparationIn large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.In wok, heat 1 tbsp (15 mL) of the oil over medium­high heat; stir­fry garlic, shallots and green and red peppers until softened, about 4minutes. Add to noodles.Add remaining oil to wok; stir­fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stirin egg; cook, stirring, until sauce is thickened, about 1 minute.Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir­fry until noodles are tender, about 3 minutes.Garnish with peanuts, coriander sprigs and lime wedges.

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Nutritional Information Per serving: about

cal 331 pro 20g total fat 11g sat. fat 2gcarb 39g fibre 4g chol 117mg sodium 915mg

% RDI:

calcium 9 iron 21 vit A 15 vit C 97folate 31

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