Title: Easy Pad Thai
Categories: Pasta Meat Seafood Ethnic
Yield: 4 Servings

6 1/2	oz	Wide rice noodles [227g]
2	tb	Vegetable oil
6	oz	Lean ground pork
1		Sweet red pepper, chopped
3		Garlic cloves, minced
1/4	ts	Hot pepper flakes
6	oz	Raw shrimp, peel, devein
1/3	c	Chicken stock
3	tb	Fish sauce
2	tb	Granulated sugar
2	tb	Lime juice
2	tb	Ketchup
1		Egg, beaten
2	c	Bean sprouts
2		Green onions, chopped
1/4	c	Fresh coriander, chopped
2	tb	Peanuts, chopped
2		Limes, cut in wedges

Soak noodles in warm water for 15 minutes; drain and set aside.

In large wok or deep skillet, heat oil over high heat; sir-fry pork, red pepper, garlic and hot pepper flakes for 2 minutes. Add shrimp; stir-fry for 1 minute. Stir in stock, fish sauce, sugar, lime juice and ketchup; stir-fry for 1 minute. Add noodles; toss. Drizzle in egg, tossing until egg is set. Add bean sprouts; toss. Sprinkle with onions, coriander and peanuts. Garnish with lime.

Makes 4 servings

Per serving: about 510 calories, 25 g protein, 18 g fat, 62 g carbohydrate good source iron.

Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities"

[-=PAM=-] PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS" On 11 FEB 1996 063428 -0700

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