Pad Thai

Pad Thai  Pad Thai  Make it a perfectly balanced plate & serve with:
• ¼ C (60 ml) spiralized carrots or cucumber on top
Make it a perfectly balanced plate & serve with:
• ¼ C (60 ml) spiralized carrots or cucumber on top
  • 10 min prep
  • 15-16 minutes
  • 370 calories
  • $5.45
  • Good Food. Real Results.

Ingredients


Makes: 4 servings
  • 1 pkg Pad Thai Seasoning (3)
  • 3/4 C (180 ml) hot water
  • 2 Tbsp (30 ml) soy sauce
  • 1 Tbsp (15 ml) oil
  • 1/2 lb (225 g) bite-sized pieces of boneless, skinless chicken breast, or shrimp, your choice
  • 2 C (500 ml) red bell pepper, sliced
  • 2 eggs, beaten
  • 4 C (1 L) cooked rice noodles
  • Garnish:
  • 1 lime, juiced
  • 2 C (500 ml) bean sprouts
  • 2 Tbsp (30 ml) chopped, roasted peanuts, optional
  • Sriracha Sauce, prepared, optional

Preparation


 
  • Stir seasoning with hot water and soy sauce, set aside.
  • Heat the oil in a Wok & Glass Lid over medium-high heat and stir-fry chicken with bell peppers for 3–4 minutes.
  • Add eggs and stir-fry 2 more minutes.
  • Add noodles and prepared sauce, tossing to heat through.
  • Serve in individual bowl, top with lime juice and bean sprouts.
  • Garnish with peanuts and Sriracha Sauce, if desired.

Tip


 

Make it vegetarian:Swap meat for 2 C (500 ml) chickpeas or ½ lb (225 g) cubed firm organic tofu.

Make this recipe and more using the Good Thai. Real Fast.™ collection.

Nutritional Serving Size Per serving:
Calories 370
Fat 8 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 230 mg
Sodium 670 mg
Carbohydrates 55 g
Fibre 4 g
Sugar 7 g
Protein 20 g

Shop this recipe...

Wok & Glass Lid
$139.95
Pad Thai Seasoning (3)
$10.00
Sriracha Sauce Mix
$7.50