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Food
Pad Thai with Kary Osmond
Kary Osmond, the host of CBC's fabulous new cooking show Best Recipes Ever, which airs weekdays at 3pm EST (right after Steven and Chris!), joined Steven in the kitchen again to make pad thai!Kary is here to share one of her favourite Canadian Living recipes with us. This pad thai recipe is packed with flavour and colour. Not only that, but this dish is only 330 calories per serving so you won't have to feel guilty for eating something this delicious! Get ready to start cooking and to bring a little bit of Thailand into your kitchen.
Ingredients:
6oz (170 g) rice stick noodles
1/3 cup (75 mL) (75 mL) chili sauce
1/4 cup (50 mL) fish sauce
1/4 cup (50 mL) lime juice
1 tsp (5 mL) Asian chili paste or hot pepper sauce
2 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 shallots, sliced
1 sweet green pepper, sliced
1 red pepper, sliced
12 oz (340 g) large shrimp, peeled and deveined
1 egg, lightly beaten
4 oz (113 g) medium tofu, cubed
2 cups (500 mL) bean sprouts
6 green onions, sliced
½ cup (125 mL) chopped fresh coriander
½ cup (125 mL) chopped roasted peanuts
Coriander sprigs and lime wedges
Preparation:
1. In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.
2. Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.
3. In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.
4. Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
5. Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.
