Cuisinart SG-10 - Manual (Page 10)

10
pad Thai Noodles
Makes four servings
¾
cup unsalted peanuts, divided
8 ounces rice noodles
3 tablespoons ketchup
¼ cup fish sauce
1 tablespoon granulated sugar
2 tablespoons fresh lime or lemon juice, divided
1 tablespoon white vinegar
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 garlic cloves, finely chopped
2 shallots, finely chopped
2 cups bean sprouts
¾ cup chopped fresh cilantro
Place the peanuts in the bowl of the Cuisinart® Spice & Nut Grinder. In very short bursts,
pulse until the peanuts are roughly chopped. Reserve. Please note: grind only ½ cup of
peanuts at a time.
Bring a stockpot with 4 quarts of water to a boil. Add the rice noodles and turn off the heat.
Let noodles sit about 5 minutes; drain and reserve.
In a small bowl, whisk the ketchup, fish sauce, sugar, 1½ tablespoons of the lime/lemon juice,
vinegar and black pepper until completely combined. Reserve.
Heat a large sauté pan over medium-high heat; add oil. Once oil is hot and shimmering, add
the eggs and scramble. Add the garlic and shallots; sauté until softened and fragrant. Add the
cooked noodles; stir fry about 1 minute to mix with the egg and vegetables. Add the reserved
sauce and cook an additional  to 3 minutes, until well combined.
Add ½ cup of the peanuts and the bean sprouts and mix until combined. Turn off the heat and
transfer to a large shallow bowl or platter. Add the remaining peanuts, lime/lemon juice and
the cilantro.
Serve immediately.
Nutritional information per serving (2 cups):
Calories 420 (30% from fat) • carb. 63g • pro. 13g • fat 14g
sat. fat 3g • chol. 105mg • sod. 1380mg • calc. 74mg • fiber 3g
peanut dipping sauce
A classic accompaniment to summer rolls (see following recipe),
this sauce can also be used with noodles or on chicken.
Makes about 1 cup
½
cup unsalted peanuts, toasted
¼ cup cream of coconut
1 garlic clove
½ teaspoon red chili paste
¼ teaspoon fish sauce
1 tablespoon soy sauce