Monday, October 20, 2008

Recipe of the Week: Talking Thai

Believe it or not, we actually had a really productive weekend. I managed to take pictures of my little DIY project and some other things, but my scatter brained self forgot to grab the camera this morning so that I could upload them...I promise I will soon.

Along with getting some things done, Mango and I decided to splurge a little bit and have our 2 favorite foods in the whole wide world...sushi and Pad Thai. While I'm going to leave the art of making sushi to the professionals (plus it's fun to watch them make it), I'm going to try my hand this week at making Pad Thai. I found this recipe on the always wonderful Cooking Light, which next to Weight Watchers, is my go to place for healthy recipes. It's filled with chicken and shrimp, and lower in sodium than what you would normally find in the restaurants. Enjoy!
Pad Thai
Serves: 6
6 3/4 cups water, divided
1/2 pound uncooked rice sticks (rice-flour noodles) or vermicelli
2 tablespoons oil, divided
1/4 cup low-sodium soy sauce
1/4 cup Thai fish sauce
2 tablespoons brown sugar
2 large eggs, lightly beaten
3/4 pound skinned, boned chicken breast, cut into 1-inch strips
2 garlic cloves, minced
1/2 pound medium shrimp, peeled and deveined
1/2 cup (1-inch) sliced green onions
2 teaspoons paprika
2 cups fresh bean sprouts
1/2 cup chopped fresh cilantro
2 tablespoons chopped peanuts
6 lime wedges

1. Place 6 cups water in a stir-fry pan or wok; bring to a boil. Add noodles; cook 4 minutes.
2. Drain and rinse with cold water; drain well. Place cooked noodles in a large bowl. Add 1 teaspoon oil; toss well. Set aside.
3. Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside.
4. Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute. Add eggs to noodle mixture.
5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes. Add to noodle mixture.
6. Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated. Remove from heat; toss with sprouts and cilantro. Sprinkle with peanuts. Serve with lime wedges.


Hamster said...

Have you seen this site
It's got about 30 recipes each one with a cooking video to go along.