Pad Thai

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Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 1484kcal

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

Peach Ginger Chia Fresca

  • 1/2 cup Lemon juice
  • 1 TBSP Fresh ginger grated
  • 8 oz Peach juice
  • 12 oz Water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 2 sprigs Fresh mint leaves for garnish
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Instructions

  • Prep all ingredients as described 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, and 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. Sauté the red bell pepper and carrots for 1–2 minutes. Add garlic and scallions, and sauté for another minute. Add chicken and sauté to an internal temperature of 165°F (74°C).
  • Combine: Add the cooked noodles and Pad Thai sauce to the pan. Toss everything together and cook for 1–2 more minutes.
  • Make the peach ginger chia fresca: Combine all the ingredients. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
  • Serve the Pad Thai and garnish with fresh cilantro, chopped peanuts, and lime wedges. Serve with cucumber salad and peach ginger chia fresca.

Nutrition

Calories: 1484kcal | Carbohydrates: 205g | Protein: 68g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 25g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 5404mg | Potassium: 2813mg | Fiber: 17g | Sugar: 68g | Vitamin A: 11041IU | Vitamin C: 340mg | Calcium: 315mg | Iron: 7mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Calories 1484 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

Peach Ginger Chia Fresca

  • 1/2 cup Lemon juice
  • 1 TBSP Fresh ginger grated
  • 8 oz Peach juice
  • 12 oz Water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • pinch Salt
  • 2 sprigs Fresh mint leaves for garnish

Instructions
 

  • Prep all ingredients as described 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, and 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. Sauté the red bell pepper and carrots for 1–2 minutes. Add garlic and scallions, and sauté for another minute. Add chicken and sauté to an internal temperature of 165°F (74°C).
  • Combine: Add the cooked noodles and Pad Thai sauce to the pan. Toss everything together and cook for 1–2 more minutes.
  • Make the peach ginger chia fresca: Combine all the ingredients. Let sit for 5 minutes to allow the chia seeds to expand, then stir again.
  • Serve the Pad Thai and garnish with fresh cilantro, chopped peanuts, and lime wedges. Serve with cucumber salad and peach ginger chia fresca.

Nutrition

Calories: 1484kcalCarbohydrates: 205gProtein: 68gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 25gTrans Fat: 0.02gCholesterol: 116mgSodium: 5404mgPotassium: 2813mgFiber: 17gSugar: 68gVitamin A: 11041IUVitamin C: 340mgCalcium: 315mgIron: 7mg
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