Pasta, Stir Fry & Side Dishes

Pad Thai


6 oz. broad rice noodles
¼ cup (50 mL) fish sauce
⅓ cup (75 mL) lime juice
2 tbsp (25 mL) sugar
2 tbsp (25 mL) ketchup
1 tsp (5 mL) red chili flakes
2 tbsp (25 mL) canola oil
1 tbsp (15 mL) chopped garlic
4 eggs, beaten
1 lb (500 g) medium size cooked shrimp
2 cups (500mL) bean sprouts
3 green onions, slivered to 1- inch (2.5 cm) lengths
3 tbsp (45 mL) peanuts toasted and chopped
Cilantro sprigs for garnish
1 lime, cut into 8 wedges for garnish


Cook rice noodles according to package directions. Drain and set aside. Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Set aside. Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, and then add eggs. Cook eggs over medium heat until top just sets. Fold over like an omelette and slide eggs onto a large cutting board. Cut into bite size strips. Set aside and keep warm. Add shrimp to wok and heat through. Add noodles and reserved sauce to the wok. Mix well to combine all ingredients. Cook stirring constantly until all ingredients are heated through. Stir in bean sprouts, green onions and peanuts and stir fry for one more minute. Taste for seasoning, adding in more lime or chili as needed. Top with eggs and cilantro and serve with lime wedges.

Makes 4 servings

Nutrients per serving:

Calories: 503.8
Carbohydrate: 50.5g
Protein: 38.5g
Fat: 16.2g
Sodium: 1673.9mg
Fibre: 2.6g