Cooking Light Magazine Pad Thai

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
590
FAT
81%
CHOL
110%
SOD
119%

Comments

Add a comment

Ingredients for 4 servings

3 cups bean sprouts (6 ounces)

lime wedge

2 large eggs

1/4 teaspoon table salt

8 ounces dried rice noodles, about 1/8 inch wide (the width of linguine)

2 tablespoons tamarind paste

3 tablespoons fish sauce

2 tablespoons dried shrimp, chopped fine (optional)

2 tablespoons thai salted preserved radish (optional)

6 tablespoons unsalted dry roasted peanuts , Chopped

1 medium shallot , minced

5 medium scallions, green parts only, sliced thin on sharp bias

4 tablespoons peanut oil or vegetable oil

3 tablespoons granulated sugar

3/4 cup water (boiling)

1 tablespoon rice vinegar

12 ounces medium shrimp , peeled and deveined, if desired (31/35 count)

1/4 cup fresh cilantro leaves (optional)

3 garlic cloves , minced

3/4 teaspoon cayenne pepper

You might also like

Shrimp Pad Thai
Cooking Light
Pad Thai (Stir-Fried Noodles)
Real Simple
Pot Sticker Pad Thai
Real Simple
Pad Thai
SF Gate
Shrimp Pad Thai
Sunset
Pad Thai
Cooking Light
Shrimp Pad Thai
Cooking Light
Pad Thai
Martha Stewart
Shrimp Pad Thai
Martha Stewart
Pad Thai With Tofu
Cooking Light