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Easy Pad Thai

Whitney Larsen, RD, LMNT Positive Nutrition

*Recipe adapted from leangreenbean.com

Serves 4-6    

INGREDIENTS

  • 1 pound raw shrimp OR boneless, skinless chicken breasts, diced
  • 1 tbsp canola oil
  • Juice from one lime
  • ⅔ cup low sodium soy sauce
  • ½ cup rice wine vinegar
  • ½ cup sweet thai chili sauce
  • 2 tbsp fresh ginger paste
  • 2 tbsp garlic, minced
  • 3 Tbsp brown sugar
  • 1 tbsp sriracha (optional)
  • 1 cup carrots, diced
  • 1 cup red pepper, diced
  • 2 eggs
  • 1 (4 oz) package pad thai rice noodles
  • optional garnishes: cilantro, peanuts, green onion *not provided

DIRECTIONS:

  1. In a small bowl combine lime juice, soy sauce, vinegar, chili sauce, ginger, garlic, brown sugar and sriracha. Stir until combined.
  2. Cook noodles according to package instructions (or save time and buy precooked noodles!)
  3. In a large skillet over medium high heat, add ½ tbsp of oil. After oil has warmed add chicken or shrimp to pan, season with salt and pepper and cook through. Remove from pan and set aside.
  4. Add remaining ½ tbsp oil, carrots and red pepper. Cook vegetables until slightly tender and add noodles and sauce. Cook for 5 minutes.
  5. Return shrimp or chicken to pan and add sauce. Cook 5-8 minutes.
  6. Move ingredients to one side of pan and crack and scramble eggs on open side of pan. Once scrambled, stir eggs into other ingredients until everything is well combined.
  7. Top with sliced green onions, minced cilantro and chopped peanuts, if desired.

Whitney Larsen, RD, LMNT – Positive Nutrition of Omaha 

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