Pad Thai from Kikkoman

  • Yield 4 servings

Photo courtesy of Kikkoman


1/2 pound Asian-style rice noodles*
1/2 cup Kikkoman Thai Peanut Sauce
1/4 cup Kikkoman Less Sodium Soy Sauce
1 tablespoon lime juice
2 tablespoons sugar
3 tablespoons sesame oil, divided
1/2 pound boneless, skinless chicken breast, cut into thin strips
3 cloves garlic, minced
1/3 pound bean sprouts, rinsed and drained
4 scallions, sliced
1/2 pound cooked baby shrimp, drained
2 tablespoons minced cilantro
1/4 cup peanuts, crushed or chopped
Lime wedges


  1. Cook noodles according to package directions, drain.  Whisk together Thai Peanut Sauce, Less Sodium Soy Sauce, lime juice and sugar; set aside.
  2. Heat 1 tablespoon sesame oil in hot wok or large skillet over high heat.  Quickly add chicken and stir-fry 1 minute; remove.
  3. Heat remaining oil in the same pan.  Add garlic, bean sprouts and green onions; stir-fry 1 minute.  Stir in noodles and cook, tossing to combine for 2 minutes.  Add in cooked chicken, shrimp, cilantro and Thai Peanut Sauce mixture.  Stir until sauce thickens.  Serve with lime wedges and crushed peanuts.

*Or substitute with linguine noodles

Recipe courtesy of Kikkoman.



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