Pad Thai
Make it a perfectly balanced plate & serve with: • ¼ C (60 ml) spiralized carrots or cucumber on top
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 (p.1006154) 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 |
Wok & Glass Lid
$139.95
$139.95
Pad Thai Seasoning (3)
$10.00
$10.00