Sawatdee Pad Thai with Shrimp

Sawatdee Pad Thai with Shrimp

8	oz	of rice noodles (1/2 of 16 oz package)
1		egg
4	oz	bean sprouts
6	oz	shrimp (or 4 oz of chicken if preferred)
3		stalks onion
3	Tbs	oil
2		garlic cloves

1	Tbs	soy sauce
2	Tbs	white vinegar (or tamarind juice)
		2-3 tablespoons sugar
		3-4 tablespoons of crushed peanuts
1		lemon
1		crushed chili pepper (optional)
1/4	cup	crushed peanuts

1	Soak the noodles in warm water for one hour ahead until noodle soft.
2	If you use fresh noodle, separate the noodles from each other to avoid large lumps.
3	Cleaned and de-vein shrimp (if using chicken, slice into strips).
4	Heat the wok and add the garlic first then the egg.
5	Stir till the egg is well cooked.
6	Add noodles and stir till noodle turned soft, then add sugar, vinegar and soy sauce.
7	Stir till all well mixed together.
8	Add bean spouts and onion.
9	Place on plate with lemon wedge and sprinkle peanuts on top.
10	Add crushed chili pepper as you desire.

Nutrition Facts

Serving size: Entire recipe (34.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	1661.72
Calories From Fat (34%)	561.87
% Daily Value
Total Fat 64.48g	99%
Saturated Fat 9.72g	49%
Cholesterol 211.5mg	71%
Sodium 1437.24mg	60%
Potassium 1159.7mg	33%
Total Carbohydrates 254.2g	85%
Fiber 12.34g	49%
Sugar 21.23g
Protein 23.12g	46%

Source

Source: Kham Vang - Sawatdee