Pad thai (pil)

Yield: 5 Servings

Ingredients:

8 oz Rice noodles dry -- 1/8 Inch wide
1 1/2 tb Fish sauce
1 tb Fresh lemon juice -- or More
2 tb Rice wine vinegar
1 tb Ketchup
2 ts Sugar
1/4 ts Red pepper flakes -- Crushed
1 tb Vegetable oil
4 oz Chicken breast -- boned and Skinned
2 Green onions -- thinly Sliced
2 Cloves garlic -- finely Chopped
3 oz Small shrimp -- peeled
2 c Bean sprouts -- fresh
1 md Carrot -- shredded
3 tb Minced fresh cilantro
2 tb Peanuts dry-roasted Unsalted -- chopped
1. Place noodles in medium bowl. Cover with lukewarm water; let stand
30 minutes or until soft. Drain; set aside. Whisk fish sauce

Instructions:

1 to 2 tablespoons lemon juice vinegar ketchup sugar and pepper in small bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken green onions and garlic Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just until shrimp turn opaque about 3 minutes. Stir in fish sauce mixture; toss to coat. Cook until heated through about 2 minutes. 3. Arrange noodle mixture on platter; sprinkle with carrot cilantro and peanuts. Garnish with lemon wedges tomato wedges and fresh cilantro if desired. Calories 265; 6 g of fat 18% calories from fat. 798 mg Sodium (cooking notes - step 3 says garnish with cold carrot cilantro and peanut. Warm these for better flavor. Photo shows lemon and tomato wedges off to one side.) PIL = Publications International Ltd (Illinois) Recipe By : PIL Diabetic Cooking: Delicious Light and Easy (1996:68)