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Pad Thai #11

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Fish/seafoo Oriental Pasta


  • 1/4 lb Dried rice noodles
  • 2 ts Peanut oil
  • 3 cl Garlic; minced
  • 1 lg Egg; lightly beaten
  • 1/4 lb Shrimp; peeled and deveined
  • 3 c Mung bean sprouts
  • 1/2 c Scallion; sliced
  • 3 tb Rice vinegar
  • 2 1/2 tb Fish sauce
  • 2 tb Sugar
  • 1 ts Chinese chile paste with garlic
  • 2 tb Dry-roasted peanuts; chopped


1. In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes. 2. In a wok or other large, deep skillet, heat oil over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add the egg and cook , stirring until scrambled, about 30 seconds. Add the shrimp and stir-fry until they curl and turn pink. about 2 minutes. 3. Drain noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallions, vinegar, fish sauce, sugar, and chile paste; toss until the shrimp are fully cooked and the noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Makes about 4 cups for 3 servings.
Per Eating Well:
415 calories, 28 grams protein, 9 grams fat, 56 grams carbohydrates, 1415 mg. sodium, 1 gram fiber (Mastercook analysis not available because the rice noodles and chile paste are not in the database) Recipe By : Eating Well Sept/Oct 1996
Posted to Digest eat-lf.v096.n180
Date: Mon, 07 Oct 1996 17:24:47 -0500
From: Kathie Briggs <>
NOTES : Have all the ingredients measured and lined up before you start.