Pad Thai

Dr. Mana Lazzarotto has always enjoyed Thai food since age 8 – a classic Pad Thai was one of her favorites with Thai iced tea. Thai food tends to have a healthy balance of proteins, fats, and carbohydrates depending on the meat and vegetables in the dish.

Dr. Elizabeth Alaimo

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Pad Thai

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Servings

10

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

420

kcal

    Ingredients

    • 8 oz Flat rice noodles 

    • 1 ½ tbsp Oil

    • 3 Garlic cloves, finely minced

    • ½ Onion, diced

    • 8 oz Chicken breasts, cut into bite sized pieces 

    • Shrimp (optional) 

    • 2 Eggs, beaten 

    • 1 c Bean sprouts 

    • 1 Red bell pepper, thinly sliced 

    • Sugar snap peas 

    • 3 Green onions, chopped

    • ½ c Peanuts, crushed 

    • 2 Limes, cut into wedges 

    • ½ c Fresh cilantro, chopped 

    • ½ c Basil, chopped 

    • Thai chili 

    • 3 tbsp Fish sauce 

    • 2 tbsp Light soy sauce 

    • ¼ c Brown sugar 

    • ¼ c Brown sugar 

    • 1 tbsp Sriracha 

    • 2 tbsp Creamy peanut butter 

    Directions

    • Cook the rice noodles according to package directions, drain and rinse. 

    • In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegar, sriracha, and creamy peanut butter. Set aside. 

    • In a large saucepan over medium high heat, add olive oil, onion, thai chili and garlic. Add the chicken or shrimp and cook until done. Slide the chicken over and add the bell pepper, snap peas. Sauté for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled. 

    • Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout. 

    • Garnish with green onions, chopped peanuts, cilantro, basil and lime wedges.

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