Pad Thai

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 859kcal

Ingredients

For the cucumber salad:

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 TBSP Fish sauce
  • 1 TBSP Honey
  • 2 cups Cucumber thinly sliced
  • ¼ cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 2 TBSP Fresh cilantro chopped
  • Salt
  • Black pepper

For the pad thai:

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • ½ TBSP Rice wine vinegar
  • ½ TBSP Lime juice
  • ½ 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
  • ¼ cup Carrots peeled and cut into matchsticks or shredded with a box grater
  • 1 clove Garlic
  • 1 tsp Fresh ginger minced
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 2 wedges Lime

For serving:

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Prepare the salad dressing: In a small bowl, whisk together rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Make the cucumber salad: In a large bowl, combine sliced cucumbers and red onions. If desired, remove seeds from the red chili before slicing and add it to the bowl. Pour the dressing over the cucumber mixture and toss gently to coat. Let marinate at room temperature for 10–15 minutes.
  • Just before serving, sprinkle chopped cilantro. Toss gently and adjust seasoning if needed. Refrigerate if not serving immediately.
  • Make the pad thai sauce: In a mixing bowl, whisk together brown sugar, soy sauce, rice wine vinegar, lime juice, and fish sauce. Set aside.
  • Cook the noodles: Prepare rice noodles according to package directions.
  • While noodles cook, heat extra-virgin olive oil in a wok or sauté pan over medium-high heat.
  • Add chicken and sauté until cooked through, about 6 minutes. (Cook to an internal temperature of 165°F / 74°C.) Transfer chicken to a plate.
  • In the same pan, add red bell pepper and carrots; sauté for 1–2 minutes.
  • Add garlic and ginger; sauté for another minute.
  • Return the chicken to the pan along with the noodles and pad thai sauce. Toss everything together and cook for 1–2 minutes. Ensure the chicken is fully heated through.
  • Serve the pad thai garnished with fresh cilantro and peanuts. Along withThai cucumber salad and kombucha.

Nutrition

Calories: 859kcal | Carbohydrates: 126g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1695mg | Potassium: 1295mg | Fiber: 8g | Sugar: 65g | Vitamin A: 5540IU | Vitamin C: 147mg | Calcium: 130mg | Iron: 4mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 859 kcal

Ingredients
 
 

For the cucumber salad:

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 TBSP Fish sauce
  • 1 TBSP Honey
  • 2 cups Cucumber thinly sliced
  • ¼ cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 2 TBSP Fresh cilantro chopped
  • Salt
  • Black pepper

For the pad thai:

  • 1 tsp Brown sugar
  • 1 TBSP Reduced-sodium soy sauce
  • ½ TBSP Rice wine vinegar
  • ½ TBSP Lime juice
  • ½ 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
  • ¼ cup Carrots peeled and cut into matchsticks or shredded with a box grater
  • 1 clove Garlic
  • 1 tsp Fresh ginger minced
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 2 wedges Lime

For serving:

  • 24 oz Kombucha cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Prepare the salad dressing: In a small bowl, whisk together rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Make the cucumber salad: In a large bowl, combine sliced cucumbers and red onions. If desired, remove seeds from the red chili before slicing and add it to the bowl. Pour the dressing over the cucumber mixture and toss gently to coat. Let marinate at room temperature for 10–15 minutes.
  • Just before serving, sprinkle chopped cilantro. Toss gently and adjust seasoning if needed. Refrigerate if not serving immediately.
  • Make the pad thai sauce: In a mixing bowl, whisk together brown sugar, soy sauce, rice wine vinegar, lime juice, and fish sauce. Set aside.
  • Cook the noodles: Prepare rice noodles according to package directions.
  • While noodles cook, heat extra-virgin olive oil in a wok or sauté pan over medium-high heat.
  • Add chicken and sauté until cooked through, about 6 minutes. (Cook to an internal temperature of 165°F / 74°C.) Transfer chicken to a plate.
  • In the same pan, add red bell pepper and carrots; sauté for 1–2 minutes.
  • Add garlic and ginger; sauté for another minute.
  • Return the chicken to the pan along with the noodles and pad thai sauce. Toss everything together and cook for 1–2 minutes. Ensure the chicken is fully heated through.
  • Serve the pad thai garnished with fresh cilantro and peanuts. Along withThai cucumber salad and kombucha.

Nutrition

Calories: 859kcalCarbohydrates: 126gProtein: 38gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 73mgSodium: 1695mgPotassium: 1295mgFiber: 8gSugar: 65gVitamin A: 5540IUVitamin C: 147mgCalcium: 130mgIron: 4mg
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