Pad Thai Noodles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons vegetable oil
- 3 tablespoons rice vinegar
- 4 teaspoons sugar
- 2 teaspoons paprika
- lime wedges
- 2 cups mung bean sprouts
- 4 ounces dried thai rice sticks*
- 8 ounces uncooked medium shrimp, peeled, deveined
- 3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)
- 1/4 cup finely chopped radishes
- 1 large egg, beaten to blend
- 2 cups green onions, cut diagonally into 1-inch pieces
- 1/4 cup fish sauce (nam pla)*
- 1/4 cup finely chopped roasted unsalted peanuts
- Carbohydrate 39 g(13%)
- Cholesterol 118 mg(39%)
- Fat 21 g(32%)
- Fiber 5 g(20%)
- Protein 24 g(47%)
- Saturated Fat 2 g(12%)
- Sodium 1826 mg(76%)
- Calories 429
Preparation Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well. Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges. *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.
Preparation Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well. Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges. *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.
