Lemon Pad Thai

Posted by in Recipes on Oct 10, 2012 . .


2 Meyer lemons (1 juiced, 1 cut into wedges)
16 oz. flat rice noodles
3 carrots, shredded
1 small white onion, sliced thinly
1 small bunch cilantro, chopped
1 small bunch mint, chopped
6 scallions, sliced
2 cups mung bean sprouts
4 tbsp Olive Cart Lakefront Lemon Olive Oil, divided
2 6-oz. boneless, skinless chicken breast, cut into 1" pieces
1/4 cup peanuts, crushed for garnish
2 eggs, scrambled
1/4 cup creamy peanut butter
2 cloves garlic, minced
1 small piece ginger, peeled and minced
3 tbsp soy sauce
7 oz. (1/2 can) coconut milk
2 tbsp brown sugar
Asian chili sauce to taste


  1. Cook the rice noodles according to directions in boiling water. Rinse and drain. Set aside.
  2. Heat 2 tbsp of the Olive Cart Lakefront Lemon Olive Oil over medium-high heat in a large frying pan. Cook the chicken and onions together for 2-3 minutes on each side or until the chicken is fully cooked when cut in half. Crack the eggs into the pan and scramble them with a spatula. Continue to move them around as they cook and spread them throughout the pan. Add the cooked noodles and reduce heat to medium. Add the bean sprouts and carrots and toss well.
  3. In a small bowl, whisk together the remaining Olive Cart Lakefront Lemon Olive Oil, garlic, peanut butter, coconut milk, soy sauce, ginger, brown sugar, chili sauce, lemon juice and 1/2 cup warm water. Pour over the noodles, chicken, eggs and onions and toss to coat.
  4. To serve, heap a pile of the pad thai onto a plate or bowl. Top with the fresh herbs, scallions, ground peanuts and more chili sauce if desired. Garnish each plate or bowl with a Meyer lemon wedge.
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