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

1. PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend 30 seconds or until smooth. Set aside. Makes 1 cup.
2. SOAK rice noodles 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.
3. COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.
4. 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.
5. 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.
6. 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.

Nutrition Facts per Serving:

Calories:	440		Total Fat:	21g
Cholesterol:	85mg		Protien:
Carbohydrates:	47g		Sodium:	760mg

Serves

Makes 6 servings

Source

Nestlé Carnation Milks

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