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Easy Pad Thai

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      Title: EASY PAD THAI
 Categories: Pastanoodle, Pork, Fish*shell, East/orient, Thai
      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 for $9.70CDN [Sep 94]
  
  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
 
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