|Pad Thai Noodles (Kwaytiow Paht Thai)
Serves 6–8 / Thais usually enjoy paht Thai at a noodle shop or market cafe, where expert cooks make it their signature dish. In its original country-style form, paht Thai included salty dried shrimp and small rods of crisp fried tofu, but Thais love to personalize the dish, so interpretations abound. It calls for lots of ingredients, but once you start cooking, it goes fast. To make this vegan, simply omit the egg.
1/2 pound dried rice noodles
1. Bring a large pot of water to a rolling boil; add rice noodles and remove from heat. Let noodles steep 3 minutes. Drain, rinse in cold water, drain again, and place by the stove.
PER SERVING: 276 cal, 27% fat cal, 9g fat, 1g sat fat, 35mg chol, 7g protein, 45g carb, 2g fiber, 266mg sodium