Pad Thai

Pad Thai


Makes 5 servings


8 ounces uncooked rice noodles, 1/8 inch wide
2 tablespoons rice wine vinegar
1-1/2 tablespoons fish sauce*
1 to 2 tablespoons fresh lemon juice
1 tablespoon ketchup
2 teaspoons sugar
1/4 teaspoon red pepper flakes
1 tablespoon vegetable oil
1 boneless skinless chicken breast (about 4 ounces), finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
3 ounces small raw shrimp, peeled
2 cups fresh bean sprouts
3/4 cup shredded red cabbage
1 medium carrot, shredded
3 tablespoons minced fresh cilantro
2 tablespoons chopped unsalted dry-roasted peanuts
Lime wedges

*Fish sauce is available at most larger supermarkets and Asian markets.


  1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain and set aside. Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
  2. Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp; cook about 3 minutes, just until shrimp turn pink and opaque. Stir in fish sauce mixture; toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
  3. Serve with shredded cabbage, carrot, cilantro, peanuts and lime wedges.

Nutritional Information

Serving Size: 1/5 of total recipe (without sides)
Sodium 798 mg
Protein 14 g
Fiber 1 g
Carbohydrate 42 g
Cholesterol 38 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 18 %
Calories 265

Dietary Exchange

Meat 1/2
Vegetable 1
Starch 2-1/2
Fat 1/2

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