Lite Pad Thai

Lite Pad Thai

"The classic dish, Pad Thai is artfully created in this reduced calorie version. Chicken, shrimp and bean sprouts mingle with linguine and cilantro in this restaurant favorite."
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Ingredients

servings 480 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 58.1g
  • 19%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook linguine according to package directions, omitting salt; drain.
  2. Combine tomato juice, lite soy sauce, vinegar, sugar and cornstarch.
  3. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove.
  4. Heat remaining 2 Tbsp. oil in same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute.
  5. Stir in linguine and cook 2 minutes, or until heated through. Return chicken with shrimp, cilantro and tomato juice mixture. Cook, stirring, until sauce boils and thickens.
  6. Serve with lime wedges.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

Having recently discovered the wonder of Thai food, I was excited to try this. It is VERY good! I made a few slight alterations. I added about 1/4 tsp. cayenne, 1/2 tsp. cumin, and 1 tsp. of ...

Most helpful critical review

The recipe is rather good, but the dish needs more spices and flavour

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Least positive
Newest

Having recently discovered the wonder of Thai food, I was excited to try this. It is VERY good! I made a few slight alterations. I added about 1/4 tsp. cayenne, 1/2 tsp. cumin, and 1 tsp. of ...

The recipe is rather good, but the dish needs more spices and flavour

This recipe was ok to me. It was definitely edible, not excellent though. My husband said I could make it again, I don't know that I will.

this is a favorite at my house. i use red wine vinegar instead of regular white vinegar, i've made it both ways but we liked it with the red wine vinegar best. this dish is also good with brocco...

This was very good! It tastes very similar to what I get at my local noodle shop. I did add a little Ceyenne pepper to make it spicy but you could also use the spicy tomato juice sold at most g...

Was a little "lite" on taste, probably won't make again.

It was very good, i even added baby corn, bamboo shoots, pea pods and water chestnuts.

Excellent sauce; I pan-seared some fresh mushrooms to put in it; I also added a little more sugar just to take the acidic/dry bite off from the vinegar, tomato juice, and soy sauce

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