Pad Thai

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Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 898kcal

Ingredients

Key Lime Pie Bites

  • 4 TBSP Graham cracker crumbs
  • ½ TBSP Granulated sugar
  • 1 TBSP Butter melted

Filling

  • ¼ cup Water
  • 2 TBSP Granulated sugar
  • 1 TBSP Lime juice use more or less to taste
  • 1 tsp Butter
  • 2 Eggs beaten
  • 4 TBSP Whipped cream cheese

Whipped Cream

  • ¼ cup Whipped cream

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation crab meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • pinch Garlic powder
  • ¼ tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • dash Sesame oil
  • 4 Wonton wrappers
  • 1 Egg white beaten
  • Canola oil
  • 4 TBSP Duck sauce

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 TBSP 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 white part minced green part sliced into 1-inch pieces
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 4 wedges Lime

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • For the pie bites: Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.
  • Add the water, sugar, lime juice, and butter to a saucepan over medium heat. Bring to a simmer. Turn the temperature down to low. Slowly stir in the egg. Continuously whisk the mixture until it becomes creamy, about 5 to 7 minutes. Then remove from the heat immediately. Whisk in cream cheese, then portion on top of the graham cracker crust. Refrigerate until fully set and cooled, about 1 to 2 hours or longer if needed.
  • (It's important to constantly whisk the mixture once the egg is added so it does not cook or curdle.)
  • Prepare the ingredients per the instructions above.
  • Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
  • Lay out the wonton wrappers on a clean surface. Spoon about 1 tsp of the cream cheese mixture onto the center of each wrapper.
  • Brush the edges of the wrappers with the beaten egg white.
  • Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.
  • 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 sauté pan set over medium-high heat. Add the chicken and sauté 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 sauté for 1 - 2 minutes, then add garlic and scallions and sauté for 1 minute longer.
  • Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.
  • Fry the rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
  • (Amount of oil depends on the size of the pan being used.)
  • Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with crab rangoon, sauce, key lime pie bites topped with whipped cream, and coconut water.

Nutrition

Calories: 898kcal | Carbohydrates: 120g | Protein: 42g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1013mg | Potassium: 1267mg | Fiber: 5g | Sugar: 32g | Vitamin A: 5735IU | Vitamin C: 102mg | Calcium: 400mg | Iron: 3mg

Pad Thai

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2
Calories 898 kcal

Ingredients
 
 

Key Lime Pie Bites

  • 4 TBSP Graham cracker crumbs
  • ½ TBSP Granulated sugar
  • 1 TBSP Butter melted

Filling

  • ¼ cup Water
  • 2 TBSP Granulated sugar
  • 1 TBSP Lime juice use more or less to taste
  • 1 tsp Butter
  • 2 Eggs beaten
  • 4 TBSP Whipped cream cheese

Whipped Cream

  • ¼ cup Whipped cream

Crab Rangoon

  • 2 oz Cream cheese softened
  • 2 TBSP Imitation crab meat chopped small or finely shredded
  • 1 tsp Scallions minced
  • pinch Garlic powder
  • ¼ tsp Worcestershire sauce
  • 1/8 tsp Reduced-sodium soy sauce
  • dash Sesame oil
  • 4 Wonton wrappers
  • 1 Egg white beaten
  • Canola oil
  • 4 TBSP Duck sauce

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 TBSP 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 white part minced green part sliced into 1-inch pieces
  • 2 TBSP Fresh cilantro chopped
  • ¼ cup Peanuts chopped
  • 4 wedges Lime

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • For the pie bites: Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.
  • Add the water, sugar, lime juice, and butter to a saucepan over medium heat. Bring to a simmer. Turn the temperature down to low. Slowly stir in the egg. Continuously whisk the mixture until it becomes creamy, about 5 to 7 minutes. Then remove from the heat immediately. Whisk in cream cheese, then portion on top of the graham cracker crust. Refrigerate until fully set and cooled, about 1 to 2 hours or longer if needed.
  • (It's important to constantly whisk the mixture once the egg is added so it does not cook or curdle.)
  • Prepare the ingredients per the instructions above.
  • Make the Rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
  • Lay out the wonton wrappers on a clean surface. Spoon about 1 tsp of the cream cheese mixture onto the center of each wrapper.
  • Brush the edges of the wrappers with the beaten egg white.
  • Fold the wonton wrappers in half diagonally to form a triangle. Press the edges to seal, making sure to press out any air pockets.
  • 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 sauté pan set over medium-high heat. Add the chicken and sauté 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 sauté for 1 - 2 minutes, then add garlic and scallions and sauté for 1 minute longer.
  • Add in chicken, noodles, and sauce, toss everything together, and cook for 1 - 2 minutes.
  • Fry the rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the wontons in the hot oil for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
  • (Amount of oil depends on the size of the pan being used.)
  • Portion the pad thai and top with cilantro, peanuts, and lime wedges. Enjoy with crab rangoon, sauce, key lime pie bites topped with whipped cream, and coconut water.

Nutrition

Calories: 898kcalCarbohydrates: 120gProtein: 42gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 102mgSodium: 1013mgPotassium: 1267mgFiber: 5gSugar: 32gVitamin A: 5735IUVitamin C: 102mgCalcium: 400mgIron: 3mg
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