- Cook linguine according to package directions, omitting salt; drain.
- Combine tomato juice, less sodium soy sauce, vinegar, sugar and cornstarch; set aside.
- Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 1 minute; remove.
- Heat remaining oil in same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute. 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. Serve with lime wedges.
Lite Pad Thai
ingredients
1/2 pound uncooked linguine
3/4 cup no-salt added tomato juice
3 tablespoons Kikkoman Less Sodium Soy Sauce
1 tablespoon Kikkoman Rice Vinegar
2 teaspoons sugar
3/4 teaspoon cornstarch
3 tablespoons vegetable oil, divided
1/2 pound boneless, skinless chicken breast, cut into thin strips
2 cloves garlic, minced
1/2 pound bean sprouts, rinsed and drained
1/3 cup sliced green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained
1 tablespoon minced cilantro
Lime wedges
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
