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Easy Pad Thaithai, pork 6 1/2 oz wide rice noodles [227g] 2 tablespoon vegetable oil 6 oz lean ground pork 1 sweet red pepper, chopped 3 garlic cloves, minced 1/4 teaspoon hot pepper flakes 6 oz raw shrimp, peel, devein 1/3 cup chicken stock 3 tablespoon fish sauce 2 tablespoon granulated sugar 2 tablespoon lime juice 2 tablespoon ketchup 1 egg, beaten 2 cup bean sprouts 2 green onions, chopped 1/4 cup fresh coriander, chopped 2 tablespoon peanuts, chopped 2 limes, cut in wedges Soak noodles in warm water for 15 minutes; drain and set aside. In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime. Makes 4 servings for $9.70CDN [Sep 94] Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate good source iron. Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" [-=PAM=-] PA_Meadows@msn.com
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