Pad Thai

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 841kcal

Ingredients

Cucumber Salad

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 TBSP Fish sauce (or soy sauce for a vegetarian option)
  • 1 TBSP Honey
  • 2 cups Cucumber thinly sliced
  • 1/4 cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 2 TBSP Fresh cilantro chopped
  • 2 TBSP Roasted peanuts crushed
  • Salt to taste
  • Black pepper to taste

Pad Thai

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Fish sauce
  • 4 oz Rice noodles
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless sliced into small strips
  • 1 cup Red bell pepper diced
  • 1/4 cup Carrots peeled and cut into matchsticks or shredded
  • 1 clove Garlic
  • 2 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Peanuts chopped
  • 2 wedges Lime

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Prepare the cucumber salad: In a bowl, whisk together rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt. Add the cucumber, red onion, sliced chili pepper if using. Toss gently to coat. Top with chopped cilantro and crushed peanuts. Let the salad marinate at room temperature for 10–15 minutes.
  • Make the Pad Thai Sauce: In a bowl, whisk together brown sugar, reduced-sodium soy sauce, rice wine vinegar, lime juice, and fish sauce. Set aside.
  • Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
  • Cook the Chicken: In a wok or sauté pan, heat olive oil over medium-high heat. Saute the red bell pepper and carrots. Sauté for 1–2 minutes. Add garlic and scallions, and sauté for another minute. Add chicken and sauté to an internal temperature of 165°F or 74°C.
  • Add the noodles and sauce. Toss everything together and cook for 1–2 more minutes.
  • Serve the Pad Thai garnished with fresh cilantro, chopped peanuts, and lime wedges with cucumber salad and kombucha.

Nutrition

Calories: 841kcal | Carbohydrates: 129g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 2731mg | Potassium: 1283mg | Fiber: 8g | Sugar: 66g | Vitamin A: 5516IU | Vitamin C: 146mg | Calcium: 137mg | Iron: 4mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 841 kcal

Ingredients
 
 

Cucumber Salad

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 TBSP Fish sauce (or soy sauce for a vegetarian option)
  • 1 TBSP Honey
  • 2 cups Cucumber thinly sliced
  • 1/4 cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 2 TBSP Fresh cilantro chopped
  • 2 TBSP Roasted peanuts crushed
  • Salt to taste
  • Black pepper to taste

Pad Thai

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • 1/2 TBSP Rice wine vinegar
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Fish sauce
  • 4 oz Rice noodles
  • 1 TBSP Extra-virgin olive oil
  • 8 oz Chicken breast boneless skinless sliced into small strips
  • 1 cup Red bell pepper diced
  • 1/4 cup Carrots peeled and cut into matchsticks or shredded
  • 1 clove Garlic
  • 2 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Peanuts chopped
  • 2 wedges Lime

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • Prep all ingredients per the instructions above.
  • Prepare the cucumber salad: In a bowl, whisk together rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt. Add the cucumber, red onion, sliced chili pepper if using. Toss gently to coat. Top with chopped cilantro and crushed peanuts. Let the salad marinate at room temperature for 10–15 minutes.
  • Make the Pad Thai Sauce: In a bowl, whisk together brown sugar, reduced-sodium soy sauce, rice wine vinegar, lime juice, and fish sauce. Set aside.
  • Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
  • Cook the Chicken: In a wok or sauté pan, heat olive oil over medium-high heat. Saute the red bell pepper and carrots. Sauté for 1–2 minutes. Add garlic and scallions, and sauté for another minute. Add chicken and sauté to an internal temperature of 165°F or 74°C.
  • Add the noodles and sauce. Toss everything together and cook for 1–2 more minutes.
  • Serve the Pad Thai garnished with fresh cilantro, chopped peanuts, and lime wedges with cucumber salad and kombucha.

Nutrition

Calories: 841kcalCarbohydrates: 129gProtein: 34gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 58mgSodium: 2731mgPotassium: 1283mgFiber: 8gSugar: 66gVitamin A: 5516IUVitamin C: 146mgCalcium: 137mgIron: 4mg
Tried this recipe?Let us know how it was!