Pad Thai -- 3 Recipes

[Guest guest]

* Exported from MasterCook *

 

Pad Thai

 

Recipe By :Vegetarian Times, January 1999, page 54

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Ib dried rice noodles

(width of linguine)

1/4 cup fresh lime sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon hot chile sauce -- up to 2

2 teaspoons peanut oil

3 cloves garlic -- minced

1 teaspoon peeled, minced fresh ginger, up to 2

1 medium carrot

peeled and cut into narrow strips

8 green onions, up to 10 -- halved lengthwise

then cut into 2-inch lengths

1 cup mung bean sprouts

2 tablespoons chopped dry-roasted peanuts

1 lime sliced -- (optional)

1/4 cup chopped fresh cilantro

 

4 servings DAIRY-FREE

 

Pad Thai is probably the most popular noodle dish on Thai restaurant menus.

In Thailand. each street vendor sells a unique version of this

wonderfully aromatic dish.

 

IN LARGE BOWL, soak rice noodles in warm water to cover until they are limp

and white, about 20 minutes.

 

While noodles are soaking, combine lime juice, soy sauce, sugar, chile

sauce and 1 tablespoon water in small bowl.

 

In wok or large deep skillet, heat oil over high heat. Add garlic and

ginger and stir-fry 30 seconds, then add carrot strips and green onions and

stir-fry 1 minute.

 

Add lime juice mixture. Drain noodles and add to wok, tossing with tongs

until they soften and curl, about 1 minute. Add sprouts. Divide mixture

among serving plates, sprinkle with peanuts and garnish with a slice of

lime and cilantro if desired.

 

Per serving: 400 cal.; 3g prot.; 28g total fat (4g sat. Fat); 33g carb.; 0

chol.; 524mg sod.; 2g fiber.

 

Converted by MC_Buster.

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 61 Calories (kcal); 2g Total Fat; (32% calories from fat); 2g

Protein; 9g Carbohydrate; 0mg Cholesterol; 525mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spicy Thai Noodles (Pad Thai)

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Asian Pasta

Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces rice noodles (linguine size) or linguine

1/4 cup soy sauce (low-salt)

1 tablespoon sugar

1/2 cup water

2 tablespoons chili sauce (Asian hot kind)

3 tablespoons vegetable oil

1 small red pepper -- thinly sliced

1 tablespoon fresh grated gingerroot

2 cloves garlic -- minced

1 bunch green onions -- chopped

2 large eggs (or " Egg Beaters " )--can leave out-- -- slightly

beaten

1/2 pound bean sprouts (about 2 cups)

1 small tomato -- cut into small wedge

1/4 cup salted peanuts -- coarsely chopped

1 tablespoon fresh cilantro or parsley -- chopped

1/4 teaspoon crushed red pepper

lime wedges for garnish (optional)

 

About 30 minutes before serving, prepare noodles per package directions,

drain, and keep warm.

Meanwhile, in a cup, stir soy sauce, sugar, chili sauce, and 1/2 cup water;

set aside. In a large skillet over med-high heat, in hot oil, cook red pepper,

ginger, garlic, and all but 1/4 cup chopped green onions until tender and

lightly browned, about 5 minutes. Push vegetables to one side of the skillet.

To same skillet over med-high heat, add eggs, stirring until set but still

moist. Stir in bean sprouts and soy sauce mixture; over high heat, heat to

boiling. Add cooked noodles and tomatoes wedges, tossing to coat with sauce and

heat through.

Spoon noodle mixture onto large warm platter. Sprinkle with chopped

peanuts, chopped cilantro or parsley, crushed red pepper, and remaining chopped

green onions. Garnish with lime wedges, if desired. Serve with additional

chili sauce.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 80 Calories (kcal); 7g Total Fat; (74% calories from fat); trace

Protein; 5g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

VEGAN PAD THAI

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup peanuts or cashews

4 scallions -- (4 to 6)

1 lg. green pepper

1 lg. red pepper

1 med. onion

1/4 lb. fresh green beans

1 pkg. firm Mori-Nu Lite Tofu

1 thin rice noodles (Thai -- (8 oz.) if possible)

1/2 c water

3 T Bragg's Liquid Aminos or soy sauce

2 T lime juice

2 T rice vinegar

1/2 t. red pepper flakes -- (1/2 to 1)

1/2 c. fresh or frozen peas

2 T maple syrup

2 T olive oil

1/2 lb. mung bean sprouts

1/2 c. shredded carrot

cayenne pepper -- as needed

1/4 c. cilantro -- chopped

 

In food processor, chop half of nuts for 5 seconds. Add remaining nuts

and chop 'til some are very finely and remainder are coursely chopped.

Set aside.

 

Slice scallions in 1 " lengths, and set aside. Peel, seed, core and wash all

veggies as needed.

 

Bring about 4 quarts of water to a boil. Add noodles, and boil 'til al dente,

5-7 minutes or as package directs.

 

Meanwhile: Slice green and red peppers into strips 1/8 " x 1 " , slice onions into

very thin slices, and slice green beans into 1 " lengths. Mash tofu with fork.

Combine the soy sauce, rice vinegar, lime juice maple syrup amd red pepper in a

bowl. Mix well and set aside.

 

Drain Pasta, and run cold water over it to stop from cooking. Cut mass of

noodles in half. Set aside.

 

Bring the 1/2 c. water to boil in wok or saute pan. Stir-fry or saute peppers,

onions, and green beans 'til they begin to cook.

 

Add tofu and amino or soy sauce mixture. Stir 'til green beans are almost al

dente. Add peas, and cook 1 minute. Continue to add more aminos or soy sauce as

needed to keep mixture from sticking.

 

Heat oil in another wok or saute pan 'til very hot. Add noodles, and saute for

about 15 seconds, or until they begin to brown. (Alternately, add noodles to

veggie mixture in same pan.) Add veggie mixture, bean sprouts, shredded carrots

and chopped nuts. Stir and cook 'til everything is al dente. Season with

additional aminos to flavor and cayenne pepper to intensify heat, if necessary.

 

4 large servings

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 5825 Calories (kcal); 435g Total Fat; (64% calories from fat); 9g

Protein; 532g Carbohydrate; 0mg Cholesterol; 103mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 3 Fruit; 86 1/2 Fat;

30 1/2 Other Carbohydrates

 

NOTES : NOTES:

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0