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Pad Thai

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

Ingredients

Cucumber Water

  • 24 oz Water
  • 8 slices Cucumber

Crab Rangoon

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

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
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Make the cucumber water: mix the water and cucumber slices in a pitcher, refrigerate until ready to serve.
  • 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 teaspoon 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 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.
  • 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, and cucumber 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