Pad Thai

Ingredients

• 8 ounces rice sticks
• 1 clove garlic
• 1 ½ cups water
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon tamarind paste
• 2 tablespoons sugar
• ⅛ to ¼ teaspoon red pepper flakes
• 1 scallion
• 5 sprigs cilantro, to yield 1 tablespoon chopped
• 1 cup bean sprouts
• 10 ounces cooked shrimp
• 1 whole egg and 1 egg white
• 1 teaspoon oil
• 1 lime

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    682 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 114 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 42 grams protein; 298 milligrams cholesterol; 1150 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Soak the rice sticks in enough cold water to cover well.
2. To make sauce, mince garlic, and in large bowl mix it with the water, fish sauce, lime juice, tamarind paste, sugar and red pepper flakes.
3. Wash, dry and thinly slice the scallion; wash, dry and chop the cilantro; wash the bean sprouts.
4. Cut shrimp in half. (Buy the shrimp cooked and peeled to save time. Or to save money, buy the shrimp raw, and shell and cook them yourself.)
5. Lightly whisk egg and egg white.
6. Heat oil in nonstick skillet; stir in eggs, and cook, stirring, until firm.
7. Drain the rice sticks, and stir into egg mixture with shrimp, the sauce and the bean sprouts. Cook until rice sticks are well coated and warm.
8. Cut lime into quarters.
9. Top rice stick mixture with scallion and cilantro and serve with lime wedges.

25 minutes