NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

• 8 oz Thai rice noodles
• 1 tablespoon tamarind paste
• 1/4 cup warm water
• 1 tablespoon fish sauce
• 1-3 teaspoons chili sauce
• 3 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1/4 cup low-sodium chicken stock
• 1 lime, juiced
• 4 cloves garlic, minced
• 3 green onions (scallions), sliced
• 1/2 cup snow peas, thinly sliced
• 1/2 cup red pepper, thinly sliced
• 2 cups fresh bean sprouts
• 3 tablespoons cilantro, chopped

Directions

1. Bring a large pot of water to a boil and remove from heat. Place noodles in the water and allow to soak until tender, then drain and rinse with cold water.
2. To make the pad thai sauce, dissolve the tamarind paste in the warm water, then add the fish sauce, chili sauce, and brown sugar. Mix well and set aside.
3. Warm up a wok or large frying pan over medium-high heat. Add oil, lime juice, chicken stock, and garlic. Add green onions, snow peas, and red pepper, and sauté until tender.
4. Add the noodles and pad thai sauce into the pan and stir-fry for 1-2 minutes, then add the bean sprouts and cilantro. Continue tossing the ingredients for 1 more minute and serve immediately.

Nutrition Facts