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Pad Thai

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Old 10-24-2008, 11:29 AM   #1
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Join Date: Sep 2008
Location: Land of Enchantment
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Height: 5'5.5"

Default Pad Thai

I call it "ghetto" Pad Thai because it uses ramen noodles- I ate a lot of ramen living in the "student ghetto" in college, this recipe will use up some of the stock pile.

Anjera’s Lighter Pad Thai with Creamy Peanut Sauce
Estimated Times:
Preparation - 30 min | Cooking - 20-25 min | Yields - 6 generous servings

• 2/3 cup (5 fl. oz. can) Evaporated Skimmed milk (regular evaporated milk or soy milk can be used)
• 1/3 cup smooth or chunky peanut butter
• 2.5 tablespoons soy sauce, divided
• 1/4 teaspoon ground ginger
• 2 pkgs ramen noodles, seasoning packet set aside
• 1/4 cup water
• 2 tablespoons Splenda for baking or Ό C granulated sugar
• 2 tablespoons ketchup
• 1 fresh lime, cut into wedges, divided
• ground cayenne pepper to taste-optional (1/8 teas)
• 1-2 tablespoons vegetable oil (I use Grapeseed oil)
• 1 pkg chicken tenders style vegetarian meat substitute (like Quorn) or 3/4 lb cooked boneless skinless chicken, cut into chunks or 1” strips
• 2 garlic cloves, finely chopped
• 1-2 large eggs, beaten (I use 1/2 cup egg substitute)
• 2 pkgs frozen stir-fry veggies (I use Thai-style stir fry from Cascadian Farms)
• 1 bunch green onions, sliced (about 3/4 cup), divided
• 1/4 cup chopped peanuts, divided
• 1.5 cups shredded cabbage
PLACE evaporated milk, peanut butter, 1 tablespoon soy sauce and ginger in blender or food processor; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup.

Prepare ramen noodles for as directed on package (do not add seasoning) Drain.
COMBINE water, sugar, ketchup, 1.5 tablespoons soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper (if desired) in small bowl. Pour over ramen noodles & mix thoroughly.

HEAT oil in a large non-stick skillet over medium-high heat. Add garlic; cook, stirring occasionally, for 1 minute, add veggie chicken/chicken meat and stir fry vegetables, and cabbage and cook until vegetable mixture is cooked through.

PUSH vegetable mixture to side of skillet. Add egg(s) to skillet, stirring until cooked. Stir in ramen noodles, ½ the green onions and 1/2 the peanuts until mixed. Place noodles & vegetable mixture into a large bowl. Pour peanut sauce over noodles and sprinkle with remaining green onions and peanuts. Squeeze 3 lime wedges over noodles and mix to coat.

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