Pad Thai

Pastas and Stir-fries.
Almost all European pastas are made with wheat flour. In Asia, however, unique gluten-free pastas are made using rice, buckwheat and mung bean flours. This bountiful noodle toss, a signature dish of Thai cuisine, is traditionally made with rice noodles.

Pad Thai


Quantity Ingredients
8 ounces rice noodles (1/4-inch wide)
1 whole egg
1 egg white
6 tsp extra-light olive oil
3 tbsp reduced-sodium soy sauce
2 tbsp fresh lemon juice
1 1/2 tsp brown sugar
1 tsp anchovy paste
2 tbsp minced garlic
4 large shrimp, shelled, deveined
4 ounces firm tofu
2 scallions, thinly sliced
1 cup mung bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped dry-roasted peanuts


1. Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain. 2. Meanwhile, bring a large pot of water to a boil. Add soaked noodles and cook until noodles are just tender to the bite, about one minute. Drain. 3. In a small bowl, beat whole egg and egg white until frothy. In large skillet, heat 2 teaspoons of oil over medium-high heat. Add beaten eggs to skillet and spread out to form large pancake. Cook until just set, about 45 seconds. Turn pancake over and cook until just set on second side, about 10 seconds. Transfer to cutting board and allow to cool. Cut into 1/4-inch wide strips. 4. In a small bowl, combine soy sauce, lemon juice, sugar, and anchovy paste, and stir until anchovy paste is dissolved. 5. Add 2 teaspoons of oil and garlic to skillet and cook until fragrant, about 30 seconds. Add shrimp, tofu, and green onions, and cook one to two minutes or until shrimp is just cooked through. 6. Add remaining 2 teaspoons oil, drained noodles, egg, and bean sprouts, and swirl in soy sauce mixture. Gently toss to combine. Serve sprinkled with cilantro and peanuts. Nutrition Information Per Serving: 430 calories, 15.3 g total fat, 2.3 g saturated fat, 2.4 g dietary fiber, 64 mg cholesterol, 568 mg sodium.