The Asian diet has long been touted as one of the most healthful in the world, and in this new collection, Ying Chang Compestine skillfully incorporates key ingredients that are the hallmark of the Asian food pyramid. These foods not only enhance flavor but also promote health.
This homemade famous Thai dish gives you more flavor and less fat and sodium than the restaurant creation.
Makes 4 to 6 servings
9 ounces fresh wide rice noodles or pasta noodles
Paste:
2 dried red chillies, Soaked in hot water until softened
1 stalk lemongrass (white part only) chopped
1 tablespoon chopped ginger
1/4 cup peanut butter
1/2 tablespoon sugar
1/4 cup reduced fat unsweetened coconut milk
1/4 cup soy milk
In a big pot, cook the noodles in boiling water according to package directions. Drain and cover to keep warm.
Make the paste: Place the paste ingredients in a food processor. Process until finely chopped.
1 tablespoon peanut oil
1/2 pound raw shrimp, peeled, with tails left on
4 ounces flavored baked tofu, cut into 2- inch pieces
1 tablespoon fish sauce
1 cup bean sprouts, ends removed
2 green onions (green and white parts), minced
2 fresh red chili peppers, seeded and finely sliced (optional)
3 limes, quartered
Heat the peanut oil in a small frying pan and fry the paste over low heat until fragrant, about 1 minute. Add the shrimp and tofu and stir-fry for 1 minute. Add the fish sauce and stir-fry until the shrimp turn opaque throughout and are tender.
Place the noodles in a large bowl and artistically top with shrimp mixture, bean sprouts, green onions, and chilies, if using. Top the bowl with lime quarters. Serve warm
