Pad Thai

Pad Thai

Yield
6 Servings
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Ingredients
1⁄3 cup rice wine vinegar
3 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
3 tablespoons sugar
1⁄2 teaspoon chili flakes
3 green onions
2 tablespoons vegetable oil
1 large shallot (finely diced)
1 tablespoon ginger (finely chopped)
1 cup shredded carrots
6 garlic cloves (finely chopped)
3 eggs (beaten)
2 cups shredded green cabbage
8 ounces rice noodles (cooked by package directions)
1 pound tofu or sautéed chicken (diced)
  juice of 1 lime
1⁄4 cup unsalted peanuts
1⁄4 cup toasted sesame seeds
Instructions

In a small bowl, mix rice vinegar, fish sauce, soy sauce, sesame oil, sugar, and chili flakes. Set aside. Chop green onions, separating the whites from the greens. In a large skillet or wok, heat vegetable oil over medium heat. Toss in the whites of the green onion, shallot, ginger, and carrots. Stir, cooking about 5 minutes until golden and fragrant. Add garlic and stir another minute or so.

Make a well in the center of the skillet/wok and add the eggs with a tablespoon of water. Let them begin to set a bit, then scramble. Add cabbage and rice vinegar mixture. Stir and cook another few minutes, until fish scent mellows. Toss in the noodles, tofu (or chicken), lime juice, peanuts, and sesame seeds. Add a little water if the noodles seem dry, and cook until heated through. Top with onion greens and serve.

Notes

Per serving: 324 calories, 18 grams fat (3 grams saturated fat), 82 milligrams cholesterol, 970 milligrams sodium, 30 grams total carbohydrates, 4 grams fiber, 14 grams protein.