Pad Thai 2004
0
- Prep Time15 min
- Total Time15 min
- Makes6 servings
Ingredients
284-mL can undiluted chicken broth, preferably 25 per cent less sodium
1/2 454-g pkg rice stick noodles, about 1/4-in. wide
1 egg
2 tbsp granulated sugar
2 tbsp fish sauce
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 to 2 tsp chili-garlic sauce
1/2 tsp hot red-chili flakes
6 garlic cloves
4 green onions
2 red or orange bell peppers
1 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint leaves
2 skinless, boneless chicken breasts
250 g uncooked shrimp, peeled
2 cups bean sprouts
Instructions
Pour broth into a large wide saucepan set over high heat. Boil, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes. Meanwhile, place noodles in a large bowl. Cover completely with boiling water. Then soak at room temperature, stirring occasionally, until noodles are just tender, about 15 minutes. Drain well and set aside.
Crack egg into a small bowl. Whisk, then stir in sugar, fish sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes. Mince garlic and thinly slice green onions. Core and seed peppers, then slice into thin strips. Coarsely chop coriander and mint. Slice chicken into thin strips.
When chicken broth is reduced by half, add garlic, chicken and shrimp. Stir frequently until shrimp start to turn pink, 2 to 3 minutes. Stir in egg mixture, then add drained noodles. Stir to evenly coat. If noodles begin to stick, reduce heat to medium. Add green onions, peppers, coriander, mint and bean sprouts. Continue stirring until noodles are heated through, from 1 to 2 minutes. Spoon into bowls and serve with lime wedges.
Nutrition (per serving)
Calories 300, Protein 23.5g, Carbohydrates 44.8g, Fat 2.7g, Fibre 2.9g, Sodium 966mg.
Skip the oily takeout version and try ours instead -- it's become a favourite among staff in the Chatelaine Test Kitchen. Our recipe cuts the calories by using less noodles and more veggies, and doesn't have gobs of gloppy sweet sauce.
