Pad Thai

Ingredients

  • 4 ounces uncooked thick rice noodles

  • 1/2 pound pork tenderloin, cut into thin strips

  • 2 teaspoons canola oil

  • 2 shallots, thinly sliced

  • 2 garlic cloves, minced

  • 1 large egg, lightly beaten

  • 3 cups coleslaw mix

  • 4 green onions, thinly sliced

  • 1/3 cup rice vinegar

  • 1/4 cup sugar

  • 3 tablespoons reduced-sodium soy sauce

  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce

  • 1 tablespoon chili garlic sauce

  • 1 tablespoon lime juice

  • 2 tablespoons chopped salted peanuts

  • Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Directions

  1. Cook noodles according to package directions.

  2. In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the shallot mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set.

  3. Add the coleslaw mix, green onion, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts

1-1/4 cups: 361 calories, 8g fat (2g saturated fat), 78mg cholesterol, 1669mg sodium, 53g carbohydrate (23g sugars, 2g fiber), 19g protein.