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Pad Thai Pil

Pad Thai Pil

Serves: 5
 
 

Method

  • 1. Place noodles in medium bowl
  • Cover with lukewarm water; let stand 30 minutes or until soft
  • Drain; set aside
  • Whisk fish sauce 1 to 2 tablespoons lemon juice vinegar ketchup sugar and pepper in small bowl; set aside
  • 2. Finely chop the chicken breast
  • Heat oil in wok or large nonstick skillet over medium-high heat
  • Add chicken green onions and garlic Cook and stir until chicken is no longer pink
  • Stir in noodles; cook 1 minute
  • Add shrimp and bean sprouts; cook just until shrimp turn opaque about 3 minutes
  • Stir in fish sauce mixture; toss to coat
  • Cook until heated through about 2 minutes
  • 3. Arrange noodle mixture on platter; sprinkle with carrot cilantro and peanuts
  • Garnish with lemon wedges tomato wedges and fresh cilantro if desired.
Nutrional Facts (Per Serving)
No nutritional facts available.
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Ingredients
Ingredients
To make Pad Thai Pil , you'll need:
  • 8 oz rice noodles dry
  • 1/8 inch wide
  • 1
  • 1/2 tbsp fish sauce
  • 1 tbsp fresh lemon juice or more
  • 2 tbsp rice wine vinegar
  • 1 tbsp ketchup
  • 2 tsp sugar
  • 1/4 tsp red pepper flakes crushed
  • 1 tbsp vegetable oil
  • 4 oz chicken breast boned and skinned
  • 2 green onions thinly sliced
  • 2 cloves garlic finely chopped
  • 3 oz small shrimp peeled
  • 2 cups bean sprouts fresh
  • 1 medium carrot shredded
  • 3 tbsp minced fresh cilantro
  • 2 tbsp peanuts dry-roasted unsalted chopped