Description
A recipe for At Home Pad Thai With Creamy Peanut Sauce

Ingredients

• PEANUT SAUCE
  
• 2/3 cup (5-fluid-ounce can)
  
• Carnation Evaporated Milk
  
• 1/3 cup smooth or chunky peanut butter
  
• 1 tablespoon soy sauce
  
• 1/4 teaspoon ground ginger
  
• PAD THAI
  
• 8 ounces dried, thin rice noodles*
  
• 1/4 cup water
  
• 1/4 cup granulated sugar
  
• 2 tablespoons ketchup
  
• 1 1/2 tablespoons soy sauce
  
• 1 large fresh lime, cut into wedges, divided
  
• 1/8 teaspoon ground cayenne pepper
  
• 2 tablespoons vegetable oil
  
• 6 ounces small shrimp, peeled and deveined, or 1 boneless, skinless chicken breast, cut into small pieces
  
• 2 garlic cloves, finely chopped
  
• 1 large egg, beaten
  
• 2 cups (about 4 ounces) fresh bean sprouts
  
• 1 bunch green onions, sliced (about 3/4 cup), divided
  
• 1/2 cup chopped peanuts, divided

Preparation
PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend 30 seconds or until smooth. Set aside. Makes 1 cup.

SOAK rice noodles 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.

COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.

HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook 2 minutes or until sauce is absorbed, stirring constantly.

PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed.

MOUND mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.

*NOTE: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions, can be substituted.

Nutrition
Nutrition Facts per Serving: 440 calories, 21g total fat (4.5g saturated fat), 85 mg cholesterol, 760mg sodium, 47g carbohydrate, 3g fiber, 18g pro, 10% calcium, 15g sugars

Serves
Makes 6 servings

Variations
no information available