Title: Pad Thai (Pil)
Categories: Pasta
Yield: 5 Servings

8	oz	Rice noodles, dry; 1/8 inch wide
1 1/2	tb	Fish sauce
1	tb	Fresh lemon juice; or more
2	tb	Rice wine vinegar
1	tb	Ketchup
2	ts	Sugar
1/4	ts	Red pepper flakes; crushed
1	tb	Vegetable oil
4	oz	Chicken breast; boned and skinned
2		Green onions; thinly sliced
2		Garlic; finely chopped
3	oz	Small shrimp; peeled
2	c	Bean sprouts; fresh
1	md	Carrot; shredded
3	tb	Minced fresh cilantro
2	tb	Peanuts, dry-roasted unsalted; chopped

1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 mi nutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2 tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small bowl;

set aside. 2. Finely chop the chicken breast. Heat oil in wok or large non stick skillet over medium-high heat. Add chicken, green onions and garlic Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minu te. Add shrimp and bean sprouts; cook just until shrimp turn opaque, about 3 minutes. Stir in fish sauce mixture; toss to coat. Cook until heated thro ugh, about 2 minutes. 3. Arrange noodle mixture on platter; sprinkle with c arrot, cilantro, and peanuts. Garnish with lemon wedges, tomato wedges and fresh cilantro, if desired.

Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium

(cooking notes - step 3 says garnish with cold carrot, cilantro and peanut. Warm these for better flavor. Photo shows lemon and tomato wedges off to o ne side.)

PIL = Publications International, Ltd (Illinois)

NOTES : flavor and cost 40 additional calories per person.

~ - - - - - - - - - - - - - - - - - Contributor: PIL, Diabetic Cooking: Delicious, Light and Easy (1996: Preparation Time: 0:45

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