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Paad Thai

3/4

pound

dried flat rice noodles*, (about 1/4 to 1/2 inch wide)

3

tablespoons

naam pla*, (fish sauce)

2

tablespoons

rice vinegar

1 1/2

tablespoons

firmly packed brown sugar

1/4

teaspoon

cayenne, or to taste

3

tablespoons

vegetable oil

3

large

eggs, beaten lightly

8

garlic cloves, minced

4

shallots, minced, (about 1/2 cup)

3/4

pound

medium shrimp, peeled, deveined, and cut into 1/2-inch pieces

3

cups

fresh bean sprouts, rinsed and spun dry

4

scallions, halved lengthwise and cut crosswise int

3/4

cup

water

Garnish:

1/3

cup

crushed roasted peanuts, (use a rolling pin)

1/4

teaspoon

dried hot red pepper flakes

Small, fresh red chilies

Fresh, coriander sprigs

Lime, wedges

1

available at Asian markets

2

In a large bowl soak the noodles in cold water to cover for 30 minutes, or until

3

they are softened, and drain them well. In a small bowl stir together the fish

4

sauce, vinegar, brown sugar, and cayenne.

5

In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat

6

until it is hot but not smoking, add the eggs, and cook them, stirring, until

7

they are scrambled and just cooked through. Transfer the eggs to a bowl and

8

break them into pieces with a spoon.

9

In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over

10

moderately high heat until it just begins to smoke and in it stir-fry the garlic

11

and the shallots until the mixture is golden. Add the shrimp and stir-fry the

12

mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the

13

fish sauce mixture, noodles, 2 cups bean sprouts, scallions, and water. Cook the

14

mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the

15

excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on

16

a platter.

17

Sprinkle the noodle mixture with the peanuts and red pepper flakes and arrange

18

remaining cup bean sprouts around it. Garnish the dish with the chilies,

19

coriander sprigs, and lime wedges.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (95.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2140.19

Calories From Fat (26%)

547.89

% Daily Value

Total Fat 61.75g

95%

Saturated Fat 9.01g

45%

Cholesterol 986.65mg

329%

Sodium 3643.93mg

152%

Potassium 6596.63mg

188%

Total Carbohydrates 324.4g

108%

Fiber 51.39g

206%

Sugar 145.81g

 

Protein 108.65g

217%