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light coconut milk ketchup natural granulated sugar lime juice soy sauce noodles peanut garlic broccoli florets stalk lemongrass scallions bean sprouts red pepper fresh cilantro peanuts
Viewed: 55 - Published at: 9 years agoIngredients
- 1 cup light coconut milk
- 1/4 cup ketchup
- 2 tablespoons natural granulated sugar
- 2 tablespoons lime juice, or to taste
- 3 tablespoons reduced-sodium soy sauce
- 12 ounces Asian noodles (see Note)
- 1 1/2 tablespoons peanut or olive oil
- 2 to 3 garlic cloves, minced
- 2 cups small broccoli florets
- 1 stalk lemongrass, cut into thirds and bruised, optional
- 4 to 6 scallions, thinly sliced
- 1 cup fresh mung bean sprouts, optional
- Dried red pepper flakes
- 1/4 to 1/2 cup chopped fresh cilantro
- 1/4 to 1/2 cup chopped roasted peanuts
Method
- Combine the ingredients for the sauce in a small bowl and set aside until needed.
- Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
- While the noodles are cooking, heat the oil in a wok or stir-fry pan.
- Add the garlic and saute over low heat for a minute or so, then add the broccoli lemongrass, if using, and white parts of the scallions.
- Add a small amount of water, raise the heat to medium, and cover.
- Steam for 3 to 4 minutes, or until the broccoli is tender-crisp.
- Add the noodles, sauce, and green parts of the scallions; stir gently but thoroughly.
- Add just enough red pepper flakes to give the dish the kind of kick you like.
- Stir in cilantro and peanuts to taste and serve at once.
- There is no better pairing for this than Thai Tossed Salad (page 184).
- Since making Pad Thai is very hands-on, prepare the salad before starting the noodle dish.
- Otherwise, prepare a platter of raw vegetables if you dont have time to make a companion dish.
- If youd like to add extra protein to the meal, serve with sliced Thai-style baked tofu.
- Calories: 517
- Total Fat: 16.5g
- Protein: 17.5g
- Carbohydrates: 80g
- Fiber: 7g
- Sodium: 725mg
