Go Back
Light Pad Thai

Light Pad Thai

If you're a fan of Thai cuisine, you're in for a treat! Today, I'm sharing a recipe for Light Pad Thai that will take your taste buds on an unforgettable ride. Imagine the delicate balance of sweet, sour, and savory flavors, combined with the freshness of crisp vegetables and tender noodles. Get ready to experience a lighter, healthier, and equally delicious version of this beloved Thai classic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Thailand
Calories: 222
Ingredients Equipment Method Video Notes

Ingredients
  

  • 8 ounces whole wheat udon noodles
  • 3 ounces raw shrimp, peeled and deveined
  • 4 ounces boneless, skinless chicken breast, chopped
  • 2 cups fresh bean sprouts (usually located near the fresh herbs in the market)
  • 1 medium carrot, shredded
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced or pressed
  • 1 tablespoon oil (canola or olive oil are your two “healthy” choices)
  • 3 tablespoons fresh cilantro, minced  (again, you can always substitute dried - just use 1/2 the amount called for)
  • 1½ fish sauce* (see note)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon tamari (or soy sauce)
  • 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons peanuts (preferably unsalted), chopped

Equipment

  • 1 small bowl
  • 1 wok or large non-stick skillet
  • 1 large serving platter

Method
 

  1. Cook noodles according to package directions. Meanwhile, whisk together the fish sauce, lemon juice, rice wine vinegar, tamari, sugar, and crushed red pepper in a small bowl and set aside.
  2. Heat the oil in a wok or large non-stick skillet over medium high heat. Add the chicken and cook for about 5 minutes (or just until chicken in longer pink). Add the green onions, garlic, and cooked drained noodles and cook for about 2 minutes longer.
  3. Add the shrimp and bean sprouts; cook just until shrimp turn opaque (about 3 minutes). Stir in the fish sauce mixture and toss to coat evenly. Cook for an additional 2 minutes to heat everything through.
  4. Arrange the noodle mixture on a large serving platter. Sprinkle with carrot, cilantro and chopped peanuts.

Video

Notes

* Fish sauce is available at most supermarkets in the ethnic foods section. Do not be turned off by it’s extremely pungent odor - the taste is MUCH more mild than the smell!!