Blood type diet

Well, I’ve found a recipe for Pad Thai without coconut milk. I think the
only avoids in it are the peanuts and peanut oil. I would replace the
peanuts with almonds, and the peanut oil with roasted sesame oil (roasted
for more flavor). I got this recipe from a magazine. There are many
variations on this dish so feel free to modify as you see fit.
“Pad Thai is probably the most popular noodle dish on Thai restaurant
menus. In Thailand, each street vendor sells a unique version of this
wonderfully aromatic dish.”
4 servings
1/2 lb. dried rice noodles (width of linguine)
1/4 cup fresh lime sauce
2 tbs. soy sauce
2 tbs. brown sugar
1 to 2 tsp. hot chile sauce
2 tsp. peanut oil

3 cloves garlic, minced
1 to 2 tsp. peeled, minced fresh ginger
1 medium carrot, peeled and cut into narrow strips
8 to 10 green onions, halved length-wise, then cut into 2-inch lengths
1 cup mung bean sprouts
2 tbs. chopped dry-roasted peanuts
1 lime sliced (optional)
1/4 cup chopped fresh cilantro
Directions:
In large bowl, soak rice noodles in warm water to cover until they are
limp and white, aout 20 minutes.
While noodles are soaking, combine lime juice, soy sauce, sugar, chile
sauce and 1 tablespoon water in small bowl.
In wok or large skillet, heat oil over high heat. Add garlic and ginger
and stir-fry 30 seconds, then add carrot strips and green onions and
stir-fry 1 minute.
Add lime juice mixture. Drain noodles and add to wok, tossing with tongs
until they soften and curl, about 1 minute. Add sprouts. Divide mixture
among serving plates, sprinkle with peanuts and garnish with a slice of
lime and cilantro if desired.
Per serving: 400 cal, 3g protein, 28g total fat (4g sat fat), 33g carb, 0
chol, 524mg sodium, 2g fiber

This entry was posted on Wednesday, February 26th, 2003 at 4:10 am and is filed under tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.