Pad Thai

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 630kcal

Ingredients

Cucumber Salad

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 tsp Fish sauce (or soy sauce for a vegetarian option)
  • 1 TBSP Honey
  • 2 cups Cucumber thinly sliced
  • ¼ cup Red onion thinly sliced
  • 2 TBSP Fresh cilantro chopped
  • 2 TBSP Roasted peanuts crushed

Seasoning

  • Salt
  • Black pepper

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 tsp 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
  • 2 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 2 wedges Lime

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prepare the Salad Dressing: In a small bowl, whisk together the rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Make the Cucumber Salad: Place the sliced cucumbers and red onions in a large bowl. Pour the prepared dressing over the cucumber mixture and toss gently to combine ensuring the dressing evenly coats the cucumbers. Allow the salad to marinate at room temperature for about 10–15 minutes so that the flavors meld and the cucumbers soften slightly. Top with chopped cilantro and crushed peanuts.
  • Make the Pad Thai: In a mixing bowl, whisk together the brown sugar, reduced-sodium soy sauce, rice wine vinegar, lime juice, and fish sauce; set aside.
  • Prepare the rice noodles according to the package directions.
  • While the noodles are cooking, heat the extra-virgin olive oil in a wok or sauté pan over medium-high heat. Add the chicken and sauté to an internal temperature of 165°F (74°C).) Then transfer the chicken to a plate, leaving the oil in the pan.
  • Add the red bell pepper and carrots to the pan and sauté for 1–2 minutes. Next, add the garlic and scallions and continue to sauté for another minute.
  • Return the chicken to the pan along with the noodles and sauce; toss everything together and cook for an additional 1–2 minutes.
  • Serve the Pad Thai garnished with fresh cilantro, chopped peanuts, and lime wedges. Serve with Thai cucumber salad and kombucha.

Nutrition

Calories: 630kcal | Carbohydrates: 78g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1181mg | Potassium: 1202mg | Fiber: 8g | Sugar: 18g | Vitamin A: 5325IU | Vitamin C: 115mg | Calcium: 107mg | Iron: 3mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 630 kcal

Ingredients
 
 

Cucumber Salad

  • 2 TBSP Rice wine vinegar
  • 1 TBSP Lime juice
  • 1 tsp Fish sauce (or soy sauce for a vegetarian option)
  • 1 TBSP Honey
  • 2 cups Cucumber thinly sliced
  • ¼ cup Red onion thinly sliced
  • 2 TBSP Fresh cilantro chopped
  • 2 TBSP Roasted peanuts crushed

Seasoning

  • Salt
  • Black pepper

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 tsp 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
  • 2 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 2 wedges Lime

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • Prepare the Salad Dressing: In a small bowl, whisk together the rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Make the Cucumber Salad: Place the sliced cucumbers and red onions in a large bowl. Pour the prepared dressing over the cucumber mixture and toss gently to combine ensuring the dressing evenly coats the cucumbers. Allow the salad to marinate at room temperature for about 10–15 minutes so that the flavors meld and the cucumbers soften slightly. Top with chopped cilantro and crushed peanuts.
  • Make the Pad Thai: In a mixing bowl, whisk together the brown sugar, reduced-sodium soy sauce, rice wine vinegar, lime juice, and fish sauce; set aside.
  • Prepare the rice noodles according to the package directions.
  • While the noodles are cooking, heat the extra-virgin olive oil in a wok or sauté pan over medium-high heat. Add the chicken and sauté to an internal temperature of 165°F (74°C).) Then transfer the chicken to a plate, leaving the oil in the pan.
  • Add the red bell pepper and carrots to the pan and sauté for 1–2 minutes. Next, add the garlic and scallions and continue to sauté for another minute.
  • Return the chicken to the pan along with the noodles and sauce; toss everything together and cook for an additional 1–2 minutes.
  • Serve the Pad Thai garnished with fresh cilantro, chopped peanuts, and lime wedges. Serve with Thai cucumber salad and kombucha.

Nutrition

Calories: 630kcalCarbohydrates: 78gProtein: 37gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 73mgSodium: 1181mgPotassium: 1202mgFiber: 8gSugar: 18gVitamin A: 5325IUVitamin C: 115mgCalcium: 107mgIron: 3mg
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