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Diabetic Cooking
Pad Thai

Pad Thai      "Pad Thai" is available in PDF format print friendly version
A delicious traditional stir-fry recipe from Thailand. Have the vegetables cut, noodles softened and sauce made before stir-frying.
 
SAUCE
Fish sauce (available in Asian 3 tbsp.50 mL
section of grocery store)
Water1/2 cup125 mL
Chili sauce1/3 cup75 mL
Brown sugar, packed2 tbsp.30 mL
Low-sodium soy sauce1/3 cup75 mL
Cornstarch4 tsp.20 mL
Dried crushed chilies (optional)1/4 tsp.1 mL
 
Rice vermicelli, broken8 oz.225 g
Cold water, to cover
 
Canola oil2 tsp.10 mL
Lean boneless pork loin,6 oz.170 g
cut julienne
Garlic cloves, minced22
Shredded cabbage2 cups500 mL
Medium carrots, shaved 22
into long, thin ribbons
 
Canola oil1 tsp.5 mL
Egg whites (large), fork-beaten22
 
Canola oil1 tsp.5 mL
Fresh bean sprouts1/2 cup125 mL
Green onions, cut julienne into 33
4 inch (10 cm) lengths
Chopped fresh parsley (or cilantro) 2 tbsp.30 mL
 
Sauce: Combine first 7 ingredients in small bowl. Set aside. Makes about 1 1/2 cups (375 mL) sauce.

Cover vermicelli with water in large bowl. Let stand for 5 minutes. Drain well. Set aside.

Heat first amount of canola oil in large non-stick frying pan or wok on medium-high. Stir-fry pork and garlic for 1 minute. Add cabbage and carrot. Stir-fry for 4 to 5 minutes until no pink remains in pork and vegetables are tender-crisp. Remove to bowl.

Heat second amount of canola oil in same frying pan. Pour in egg white. Heat, turning once, until firm. Remove to cutting surface. Slice into long shreds. Add to pork mixture.

Heat third amount of canola oil in same frying pan. Stir-fry remaining 3 ingredients on medium-high for about 1 minute. Add noodles. Toss. Stir sauce. Add to vegetable mixture. Heat and stir until boiling and slightly thickened. Add pork mixture. Toss until hot. Makes 11 cups (2.75 L). Serves 6.
 
1 serving: 298 Calories; 4.3 g Total Fat (0.5 g Sat., 16 mg Cholesterol); 1307 mg Sodium; 14 g Protein; 51 g Carbohydrate; 3 g Dietary Fibre

Choices:
2 1/2 Grains & Starches; 2 Vegetables; 1 Meat & Alternatives
 
 
 
Reprinted from Diabetic Cooking © Company's Coming Publishing Limited

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