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
- 1/4 cup Red onion thinly sliced
- 1 Red chili pepper thinly sliced (optional, for heat)
- 2 TBSP Fresh cilantro chopped
- 2 TBSP 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 white part minced, green part sliced into 1-inch pieces
- 2 TBSP Fresh cilantro chopped
- 1/4 cup Peanuts chopped
- 4 wedges Lime
Kombucha
- 24 oz Kombucha cold
Instructions
- Prepare the ingredients per the instructions above.
- 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 suit your preferences. 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: 682kcal | Carbohydrates: 80g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1653mg | Potassium: 1238mg | Fiber: 8g | Sugar: 19g | Vitamin A: 5350IU | Vitamin C: 120mg | Calcium: 116mg | Iron: 3mg
Pad Thai
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
- 1/4 cup Red onion thinly sliced
- 1 Red chili pepper thinly sliced (optional, for heat)
- 2 TBSP Fresh cilantro chopped
- 2 TBSP 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 white part minced, green part sliced into 1-inch pieces
- 2 TBSP Fresh cilantro chopped
- 1/4 cup Peanuts chopped
- 4 wedges Lime
Kombucha
- 24 oz Kombucha cold
Instructions
- Prepare the ingredients per the instructions above.
- 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 suit your preferences. 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: 682kcalCarbohydrates: 80gProtein: 38gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 73mgSodium: 1653mgPotassium: 1238mgFiber: 8gSugar: 19gVitamin A: 5350IUVitamin C: 120mgCalcium: 116mgIron: 3mg
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