Pad Thai

20 ingredients
6 steps

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

Directions

  1. 1
    Cook the noodles according to package directions and drain.
  2. 2
    Whisk together the thai peanut sauce, less sodium soy sauce, lime juice, honey, sesame oil, fish sauce, siracha hot sauce; set aside.
  3. 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. 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. 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. 6
    Serve with lime wedges and crushed peanuts.

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