Easiest Pad Thai

I went digging through the fridge for a quick dinner and here's what happened! The easiest, healthiest and most delish Pad Thai.

I went digging through the fridge for a quick dinner and here’s what happened! This (sorta) authentic recipe was an instant family favorite so I had to share. You can make with any type of vegetables or protein – steak or tofu would be glorious. Here I used boneless, skinless chicken thighs (big flavor) and some frozen cooked shrimp that was in the freezer.

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Easiest Pad Thai

bowl of easy healthy pad thai with chicken and shrimp
You can make this Pad Thai with any type of vegetables or protein – steak or tofu would be glorious. 
0 from 0 votes
Course Main Course
Servings 6
Diet Gluten Free

Ingredients
  

  • 12 oz dry rice noodles
  • 2 teaspoons sesame oil
  • 1/4 cup low sodium soy sauce or gluten free tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch divided
  • 3 boneless skinless chicken thighs, roughly chopped
  • 3 tablespoons canola oil divided
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic minced
  • 1 cup shredded carrot
  • 1 cup chopped sugar snap peas
  • 2 cups chopped kale
  • 1 large egg beaten
  • 6 ounces cooked large shrimp
  • 1/4 cup chopped peanuts or cashews
  • Cilantro leaves lime wedges, Sriracha for serving

Instructions
 

  • Place rice noodles in a large bowl of hot tap water and soak for 10 minutes while you prepare remaining ingredients.
  • In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and 2 teaspoons cornstarch; set aside. Place chicken thighs in a resealable bag with remaining cornstarch and toss to coat.
  • Heat one tablespoon of oil in a large skillet or wok over high heat.
  • Add chicken and cook for 5 to 7 minutes.
  • Add remaining oil to pan, followed by ginger, garlic, carrot, snap peas and kale; cook for 2 to 3 minutes until kale is slightly wilted.
  • Move chicken and vegetables to one side of skillet, pour in egg and scramble gently.
  • Drain noodles (it’s ok if they are a little wet) and add to skillet with the sauce and shrimp.
  • Continue to cook, stirring all ingredients together frequently until heated through and noodles are tender, about 10 minutes. If mixture appears dry, add 1/4 to 1/2 cup of water to the skillet as it cooked.
  • Serve garnished with chopped nuts, cilantro, fresh lime and a healthy squirt of Sriracha, if desired.

Nutrition

Calories: 477kcalCarbohydrates: 62gProtein: 19gFat: 18gSaturated Fat: 3gCholesterol: 112mgSodium: 536mgFiber: 3gSugar: 7g
Keyword chicken and shrimp pad thai
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!

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