Lite Pad Thai Recipe -
Lite Pad Thai Recipe

Lite Pad Thai

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"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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Original recipe makes 4 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2007

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 onion powder to the sauce when preparing. This gives it a little kick, but not too much. Also, I added about 1/4 C of chicken broth while cooking because I thought the sauce was cooking off a little too quickly. I added a few leaves of fresh thai basil (as I happened to have it, it would be great without it, I'm sure). I also added snow peas when I added the shrimp, cilantro, etc. NOTE: I was not sodium conscious when selecting ingredients, so you may need to add salt, if applicable. When cooked off perfectly, the sauce flavors all of the ingredients, yet allows them to shine through...ahh, the magic of Thai food! Thanks for the great recipe! My advice...don't be afraid to adlib on this one. Curry, coriander, MORE cayenne (if you like spice), would all work!

Most Helpful Critical Review
Sep 28, 2005

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


9 Ratings

Jul 07, 2005

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.

Feb 16, 2011

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 broccoli, which isn't normal to see in a thai dish but its still yummy.

Dec 24, 2005

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 grocery stores. Resturants usually add a scrambled/fried egg to their so I may do that next time also (although that will make it less of a "lite" dish).

Jul 12, 2010

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

Feb 10, 2007

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

Mar 01, 2012

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

* Percent Daily Values are based on a 2,000 calorie diet.

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