Pad Thai

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 672kcal

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 Cucumbers thinly sliced
  • ¼ cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 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
  • 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 with a box grater
  • 1 clove Garlic
  • 2 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Peanuts chopped
  • 4 wedges Lime

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Place the sliced cucumbers and red onions in a large bowl. If you prefer less heat, remove the seeds from the red chili before slicing it. Add the sliced chili to the bowl along with the cucumber and onion.
  • Pour the prepared dressing over the cucumber mixture and toss gently to combine. Make sure the dressing coats all the cucumbers evenly.
  • Allow the salad to marinate for about 10 - 15 minutes at room temperature. This will allow the flavors to meld together and the cucumbers to soften slightly.
  • Just before serving, sprinkle the chopped cilantro and crushed peanuts over the salad. Give it a quick toss to distribute the toppings.
  • Taste and adjust the seasoning if needed, adding more salt, lime juice, or honey to taste . Refrigerate until ready to serve.
  • Make the Pad Thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.
  • Prepare rice noodles according to the directions listed on the package.
  • While the noodles are cooking, heat the oil in a wok or saute pan set over medium-high heat. Add the chicken and saute until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.
  • Add the bell pepper and carrots to the pan and saute for 1 - 2 minutes, then add garlic and scallions and saute for 1 minute longer.
  • Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.
  • Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with cucumber salad and kombucha.

Nutrition

Calories: 672kcal | Carbohydrates: 77g | Protein: 37g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1652mg | Potassium: 1204mg | Fiber: 7g | Sugar: 18g | Vitamin A: 5333IU | Vitamin C: 110mg | Calcium: 105mg | Iron: 3mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 672 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 Cucumbers thinly sliced
  • ¼ cup Red onion thinly sliced
  • 1 Red chili pepper thinly sliced (optional, for heat)
  • 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
  • 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 with a box grater
  • 1 clove Garlic
  • 2 Scallions sliced
  • 2 TBSP Fresh cilantro chopped
  • 1/4 cup Peanuts chopped
  • 4 wedges Lime

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • In a small bowl, whisk together the rice vinegar, lime juice, fish sauce, honey, and a pinch of salt until well combined. Set aside.
  • Place the sliced cucumbers and red onions in a large bowl. If you prefer less heat, remove the seeds from the red chili before slicing it. Add the sliced chili to the bowl along with the cucumber and onion.
  • Pour the prepared dressing over the cucumber mixture and toss gently to combine. Make sure the dressing coats all the cucumbers evenly.
  • Allow the salad to marinate for about 10 - 15 minutes at room temperature. This will allow the flavors to meld together and the cucumbers to soften slightly.
  • Just before serving, sprinkle the chopped cilantro and crushed peanuts over the salad. Give it a quick toss to distribute the toppings.
  • Taste and adjust the seasoning if needed, adding more salt, lime juice, or honey to taste . Refrigerate until ready to serve.
  • Make the Pad Thai: In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, and set aside.
  • Prepare rice noodles according to the directions listed on the package.
  • While the noodles are cooking, heat the oil in a wok or saute pan set over medium-high heat. Add the chicken and saute until cooked through about 6 minutes. Then transfer to a plate, leaving the oil in the pan.
  • Add the bell pepper and carrots to the pan and saute for 1 - 2 minutes, then add garlic and scallions and saute for 1 minute longer.
  • Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.
  • Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with cucumber salad and kombucha.

Nutrition

Calories: 672kcalCarbohydrates: 77gProtein: 37gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 73mgSodium: 1652mgPotassium: 1204mgFiber: 7gSugar: 18gVitamin A: 5333IUVitamin C: 110mgCalcium: 105mgIron: 3mg
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