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Golden Nugget Phad Thai

golden_nugget_phad_thai
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/golden_nugget_phad_thai.jpg?w=150
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 45 mins

Ingredients

Sauce
2 cans (14 ounces each) unweetened Thai coconut milk*
2tablespoons Thai red curry paste* (adjust hotness with more or less of this fiery condiment)
3tablespoons Thai fish sauce (nuoc nam)*
1tablespoon minced garlic (about 3 cloves)
1 (2 inches) gingerroot, peeled and sliced 1/8-inch thick
2medium kaffir lime leaves*, preferably fresh
1/4cup sugar
1cup California golden raisins
1 (14 ounces) package Thai narrow dried rice noodles*
Stir Fry
2tablespoons vegetable oil
12ounces boneless chicken thigh meat, very thinly sliced
3cups green cabbage, roughly chopped
30 fresh snow peas, stemmed and strings removed
1cup straw mushroom
1cup baby corn
1small carrot, sliced 1/8-inch thick on the bias (about 1/2 cup)
1 red bell pepper, stemmed, seeded and cut 1/8-inch julienne
2-3large green onions cut into 2-inch lengths, green and white parts (1/2 cup)
1pound small prawns (21 to 25 count); peeled, leaving only the tail, and devined
Garnish
2cups fresh mung bean sprouts*
1/2cup peanuts or pistachios, roasted and coarsely chopped
Cilantro sprigs
Fresh lime wedges

Instructions

  1. Sauce: Can be prepared up to 2 days in advance. In a small saucepan over medium heat, bring the first 6 ingredients to a boil. Reduce the heat to low and simmer the mixture for 10 minutes. Add the sugar; stir well and simmer 2 minutes longer. Remove the sauce from the heat. If making the sauce in advance, transfer the sauce to a non-reactive container and keep tightly covered in the refrigerator.
  2. To Serve: Soak the rice noodles in cold water for 20 minutes (or overnight), drain, and reserve. Reheat the sauce. Strain it through a sieve and discard the solids. Add the raisins and set aside. Heat the vegetable oil in a wok over high heat until it begins to smoke; add the chicken and the cabbage and stir-fry for 2 minutes. Add the remaining vegetables and stir-fry for about 1 minute longer. To finish, add the shrimp, noodles and the strained sauce. Cook the mixture, stirring gently, until the shrimp are done and the noodles are soft and tender, about 1 to 2 minutes.
  3. Transfer the Phad Thai to a warm serving platter and top with bean sprouts, nuts, cilantro sprigs and lime wedges. Serve immediately.

Recipe by Cheg Roy Harland, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 10.25
  • Calories 990
  • Fat 45g
  • Saturated Fat 28g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 7g
  • Cholesterol 195mg
  • Sodium 1820mg
  • Potassium 1290mg
  • Carbohydrate 115g
  • Fiber 9g
  • Sugars 32g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 150%
  • Calcium 20%
  • Iron 50%
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