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.
