Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet Brown rice noodles; 1 cup Snap peas; 1/2 cup Red onion (julienne); 1/2 cup Chicken breast (diced); 1 cup Shrimp (butterflied); 3 tablespoons Peanuts; 3 tablespoons coconut oil; 1 pinch salt; 1 pinch black pepper; 1/4 cup Kikkoman Less Sodium Soy Sauce; 1/4 cup Kikkoman Thai Peanut Sauce; 1 tablespoon Lime Juice; 1 tablespoon Honey; 1 tablespoon sesame oil; 1 tablespoon fish sauce; 4 pieces garlic cloves (minced); 4 tablespoons Cilantro (minced); 1 piece Lemon ( wedges); 1/4 cup red pepper (julienne); 2 pieces egg

Servings: persons

1 packet Brown rice noodles
1 cup Snap peas
1/2 cup Red onion (julienne)
1/2 cup Chicken breast (diced)
1 cup Shrimp (butterflied)
3 tablespoons Peanuts
3 tablespoons coconut oil
1 pinch salt
1 pinch black pepper
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup Kikkoman Thai Peanut Sauce
1 tablespoon Lime Juice
1 tablespoon Honey
1 tablespoon sesame oil
1 tablespoon fish sauce
4 pieces garlic cloves (minced)
4 tablespoons Cilantro (minced)
1 piece Lemon ( wedges)
1/4 cup red pepper (julienne)
2 pieces egg

1
Cook the noodles according to package directions and drain.
2
Whisk together the thai peanut sauce, less sodium soy sauce, lime juice, honey, sesame oil, fish sauce, siracha hot sauce; set aside.
3
Season diced chicken with salt and pepper. Heat 1 tablespoon coconut oil in hot wok or large skillet over high heat. Quickly add chicken, and stir-fry approximately 3 minutes; remove.
4
Season butterfly shrimps with salt and pepper. In the same pan, over high heat, add 1/2 tablespoon coconut oil and quickly add shrimps, stir-fry approximately 2 minutes; remove. In the same pan add 1/2 tablespoon coconut oil and cook eggs for 1 minute approximately, remove and chop.
5
Heat remaining oil in the same pan. Add garlic, snap peas, broccoli, and red peppers and red onions; stir-fry 1 to 2 minutes until vegetables are cooked ( they should have a crunch). Stir in noodles and cook, tossing to combine for 2 minutes. Add in cooked chicken, shrimp, cilantro and sauce mixture. Stir until sauce thickens. Remove from heat and add chopped egg and cilantro.
6
Serve with lime wedges and crushed peanuts.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 packet Brown rice noodles, 1 cup Snap peas, 1/2 cup Red onion (julienne), 1/2 cup Chicken breast (diced), and more.

Yes, Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai

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