Pad Thai, Thai Cucumber Salad, Coconut Water
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Calories: 606kcal
Ingredients
Thai Cucumber Salad
- 2 tsp Rice wine vinegar
- 1 tsp Lime juice
- 1 tsp Fish sauce
- 1 tsp Honey
- Salt to taste
- 2 cups Cucumber thinly sliced
- ¼ cup Red onion thinly sliced
- 1 Chili pepper thinly sliced (optional)
- 2 TBSP Fresh cilantro chopped
- 1 TBSP Roasted peanuts crushed
- Black pepper to taste
Pad Thai (Chicken & Grilled Shrimp)
- 1 tsp Brown sugar
- 1 TBSP Reduced-sodium soy sauce
- 1 TBSP Rice wine vinegar
- ½ TBSP Lime juice
- ½ TBSP Fish sauce
- 4 oz Rice noodles
- 1 tsp Extra-virgin olive oil divided
- 4 oz Shrimp peeled and deveined
- 4 oz Chicken breast boneless skinless sliced into small strips
- 1 cup Red bell pepper diced
- ¼ cup Carrots shredded or cut into matchsticks
- 1 Clove garlic minced
- 2 Scallions sliced
- 2 TBSP Fresh cilantro chopped
- 2 TBSP Roasted peanuts chopped
- 2 wedges Lime
Coconut Water
- 24 oz Coconut water chilled
Instructions
- Prepare the ingredients as instructed.
- Prepare the cucumber salad: In a bowl, whisk together the rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt. Add in the cucumber, red onion, and chili pepper (if using) and toss gently. Let marinate at room temperature. Top with cilantro and peanuts.
- Prepare the Pad Thai sauce: In a 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 instructions. Drain and set aside.
- Grill the shrimp: Preheat a grill or grill pan over medium heat. Grill the shrimp on both sides to an internal temperature of 120F / 49C. Set aside.
- Cook the pad thai: In a wok or pan, heat olive oil over medium heat. Saute the red bell pepper and carrots until they start to soften. Add the chicken and sauté to an internal temperature of 165°F/74°C. Add garlic; saute until fragrant about 30 seconds. Stir in the pad thai sauce until combined. Remove from the heat.
- Toss in the noodles and shrimp.
- Portion and top with cilantro, chopped peanuts, and lime wedges. Serve alongside Thai cucumber salad and coconut water.
Nutrition
Calories: 606kcal | Carbohydrates: 85g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1477mg | Potassium: 1833mg | Fiber: 12g | Sugar: 21g | Vitamin A: 5306IU | Vitamin C: 121mg | Calcium: 185mg | Iron: 4mg
Pad Thai, Thai Cucumber Salad, Coconut Water
Ingredients
Thai Cucumber Salad
- 2 tsp Rice wine vinegar
- 1 tsp Lime juice
- 1 tsp Fish sauce
- 1 tsp Honey
- Salt to taste
- 2 cups Cucumber thinly sliced
- ¼ cup Red onion thinly sliced
- 1 Chili pepper thinly sliced (optional)
- 2 TBSP Fresh cilantro chopped
- 1 TBSP Roasted peanuts crushed
- Black pepper to taste
Pad Thai (Chicken & Grilled Shrimp)
- 1 tsp Brown sugar
- 1 TBSP Reduced-sodium soy sauce
- 1 TBSP Rice wine vinegar
- ½ TBSP Lime juice
- ½ TBSP Fish sauce
- 4 oz Rice noodles
- 1 tsp Extra-virgin olive oil divided
- 4 oz Shrimp peeled and deveined
- 4 oz Chicken breast boneless skinless sliced into small strips
- 1 cup Red bell pepper diced
- ¼ cup Carrots shredded or cut into matchsticks
- 1 Clove garlic minced
- 2 Scallions sliced
- 2 TBSP Fresh cilantro chopped
- 2 TBSP Roasted peanuts chopped
- 2 wedges Lime
Coconut Water
- 24 oz Coconut water chilled
Instructions
- Prepare the ingredients as instructed.
- Prepare the cucumber salad: In a bowl, whisk together the rice wine vinegar, lime juice, fish sauce, honey, and a pinch of salt. Add in the cucumber, red onion, and chili pepper (if using) and toss gently. Let marinate at room temperature. Top with cilantro and peanuts.
- Prepare the Pad Thai sauce: In a 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 instructions. Drain and set aside.
- Grill the shrimp: Preheat a grill or grill pan over medium heat. Grill the shrimp on both sides to an internal temperature of 120F / 49C. Set aside.
- Cook the pad thai: In a wok or pan, heat olive oil over medium heat. Saute the red bell pepper and carrots until they start to soften. Add the chicken and sauté to an internal temperature of 165°F/74°C. Add garlic; saute until fragrant about 30 seconds. Stir in the pad thai sauce until combined. Remove from the heat.
- Toss in the noodles and shrimp.
- Portion and top with cilantro, chopped peanuts, and lime wedges. Serve alongside Thai cucumber salad and coconut water.
Nutrition
Calories: 606kcalCarbohydrates: 85gProtein: 27gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 36mgSodium: 1477mgPotassium: 1833mgFiber: 12gSugar: 21gVitamin A: 5306IUVitamin C: 121mgCalcium: 185mgIron: 4mg
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