MY CLASSIC PAD THAI
Serves 2 4 cups rice noodles
2 tbsp. canola oil
2 cloves garlic, minced
2 tbsp. sweetened shredded radish
1 tsp. dried shrimp
1⁄2 cup baked tofu, cut into slices
2 eggs
1⁄2 cup thin strips of chicken breast
10 shrimp, peeled and deveined
1 tbsp. paprika 3 scallions, cut into 3" julienne 1 ⁄4 cup chopped unsalted peanuts 1 cup bean sprouts
1. Soak noodles in warm water 1 hr. Drain.
2. Heat a wok over high 1 min. Add oil. When it smokes, add garlic; cook 5 sec. Add next 3 ingredients; cook 1 min.
3. Push ingredients to one side. Crack eggs into pan and add chicken. Pierce yolks; cook 30 sec. Stir everything together.
4. Add shrimp; cook 30 sec. Add noodles; cook 3 min. Add sauce*, paprika; cook 2 min. Fold in scallions.
5. Top with peanuts and bean sprouts.
*For sauce: Mix 4 tbsp. fish sauce, 3 tbsp. tamarind concentrate, 1 tbsp. lime juice, 1 tbsp. rice vinegar and 4 tbsp. sugar.
PER SERVING: 960 cal, 57g protein, 110g carbs, 7g fiber, 38g sugar, 34g fat