Pad Thai With Banana Flower Recipe

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Pad Thai With Banana Flower
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Ingredients
18
Count
Nutrition
1157
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
  2. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper.
  3. Tamarind adds some flavor and acidity, but you can substitute white vinegar.
  4. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
  5. The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
  6. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.
  7. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency.
  8. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
  9. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
  10. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok.
  11. Add shallot, garlic and tofu and stir them until they start to brown.
  12. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
  13. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high.
  14. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
  15. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
  16. Add shrimp and stir.
  17. Add bean sprouts, chives. Stir a few more times.
  18. The noodles should be soft and very tangled.
  19. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
  20. In Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1156.84 Kcal (4843 kJ)
Calories from fat 405.92 Kcal
% Daily Value*
Total Fat 45.1g 69%
Cholesterol 147.6mg 49%
Sodium 2303.8mg 96%
Potassium 723.22mg 15%
Total Carbs 166.31g 55%
Sugars 21.5g 86%
Dietary Fiber 14.52g 58%
Protein 32.26g 65%
Vitamin C 41.9mg 70%
Iron 5.6mg 31%
Calcium 206.7mg 21%
Amount Per 100 g
Calories 217.67 Kcal (911 kJ)
Calories from fat 76.38 Kcal
% Daily Value*
Total Fat 8.49g 69%
Cholesterol 27.77mg 49%
Sodium 433.49mg 96%
Potassium 136.08mg 15%
Total Carbs 31.29g 55%
Sugars 4.04g 86%
Dietary Fiber 2.73g 58%
Protein 6.07g 65%
Vitamin C 7.9mg 70%
Iron 1mg 31%
Calcium 38.9mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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