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Pad Thai with Chicken and Shrimp

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Make it a Meal

Add these dishes to make a full meal:

Spicy Thai Beef Salad

Sweet and Sour Cabbage

Ginger Spice Cookies

Wine Pairings

Thailand’s most famous noodle dish. Thai fish sauce is a salty condiment make from anchovies, water and salt. Look for rice noodles and fish sauce in the Asian section of the supermarket.

Preparation facts

Servings: 4

Yield: 8 cups (1.9L)

Ingredients

7 oz (200g) rice noodles, uncooked

1/4 cup (60mL) water

1/4 cup (60mL) soya sauce, low sodium

1/4 cup (60mL) fish sauce

2 Tbs (20g) brown sugar

1/2 tsp (1g) red pepper flakes

2 tsp (10mL) sesame oil, divided

1 egg, lightly beaten

3 cloves garlic

6 oz (170g) boneless skinless chicken breast, sliced into thin strips

6 oz (170g) medium fresh shrimp, peeled and deveined

3 green onions, chopped

2 cups (115g) fresh bean sprouts

1/2 cup (20g) cilantro leaves, whole, chopped

2 Tbs (20g) chopped peanuts

Directions

Prepare rice noodles according to the packet. Drain and rinse under cold water; set aside in a bowl.

Combine water, soya sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.

Heat one tsp oil in a mustard, and pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.

Add one tsp (5mL) oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink colour.

Add green onions and cook an additional minute.

Add noodle-egg mixture and sauce, cook until thoroughly heated.

Remove from heat; toss with bean sprouts and cilantro.

Sprinkle with peanuts. Serve immediately.

Nutrition facts

Serving Size 1 serving
Calories 402
Calories from Fat 64 (16%)
% Daily Value*
11%Total Fat 7g
7%Saturated Fat 1.4g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 2.8g
56%Cholesterol 169mg
90%Sodium 2168mg
15%Potassium 523mg
19%Total Carbohydrate 57g
12%Dietary Fiber 2.9g
Sugars 10g
Sugar Alcohols 0g
54%Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.