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Pad Thai

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


Cook noodles according to package directions, drain.  Whisk together Thai Peanut Sauce, Less Sodium Soy Sauce, lime juice and sugar; set aside.  Heat 1 tbsp. sesame oil in hot wok or large skillet over high heat.  Quickly add chicken and stir-fry 1 minute; remove.
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.


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.


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