PASTA DAY: Thai Noodles

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* Exported from MasterCook *

 

Thai Noodles

 

Recipe By : Pasta East to West by Nava Atlas, page 72

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***SAUCE***

1 cup lite coconut milk

1/3 cup ketchup

3 tablespoons light brown sugar

1 lime -- Juice of

1/4 cup natural soy sauce

***REMAINING INGREDIENTS***

1 pound rice noodles or udon or linguine -- 1/4-inch-wide

1 1/2 tablespoons peanut or canola oil

3 eggs -- beaten

(see variation)

3 cloves garlic -- minced, up to 4

1 pound fresh mung bean sprouts

5 thinly sliced scallions -- up to 6

white and green parts

1 small seeded and minced fresh hot chile -- up to 2

OR 1/4 to 1/2 teaspoon dried hot red -- to taste

pepper flakes

1/2 cup chopped fresh cilantro

1/2 cup chopped peanuts

 

4 to 6 servings

 

Here is a pleasing variation on the popular Thai noodle dish, Pad Thai.

 

Combine the sauce ingredients in a small bowl, and stir together. Set

aside. Cook the noodles in plenty of rapidly simmering water until al

dente, then drain.

 

Heat 1 tablespoon of the oil in a wide nonstick skillet. When hot, pour in

the eggs and cook over medium heat until fairly set on top. Flip and cook

briefly on the other side. Transfer to a plate and cut into strips. Set

aside until needed.

 

Heat the remaining tablespoon of oil in a wok or stir-fry pan. Add the

garlic and sauté over low heat for a minute or so, then add the sprouts and

scallions. Add a small amount of water, cover, and turn the heat up to

medium. Steam until the sprouts are just wilted, about 3 to 4 minutes.

 

Add the cooked noodles, egg strips, and sauce to the wok, and stir gently

but thoroughly. Stir in the remaining ingredients, and serve at once.

 

Variation: For a vegan version of this dish, omit the eggs and replace them

with 4 to 8 ounces of firm tofu, well drained and cut into short, narrow

strips.

 

Calories: 548, Carbohydrate: 71 g, Total Fat: 19 g, Cholesterol: 128 g,

Protein: 17 g, Sodium: 1562 mg

 

 

 

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