Watermelon Pad Thai


  • 12 ounces flat rice noodles
  • 1 tablespoon minced garlic
  • 1/4 cup canola oil
  • 1 tablespoon fresh minced ginger
  • 1 pound cleaned medium shrimp or if you prefer 2 ¾ cups chicken breast cubed and already cooked
  • 2 teaspoons soy sauce
  • 1 cup fresh bean sprouts
  • 1/2 cup fresh cilantro leaf
  • 1 cup chopped green onions
  • 1/8 cup catsup
  • 1 ½ cup seedless watermelon puree
  • 1 tablespoon sesame oil
  • 1 cup chopped dry roasted peanuts


Place the noodles in a heatproof bowl and cover with boiling water. Allow to stand in the hot water while gently moving the noodles apart with a fork, until tender. About 10 to 15 minutes. Drain. Heat the oil in a large heavy fry pan or wok over medium high heat. Sauté the garlic and ginger for one minute and add the shrimp or cooked chicken cubes. Stir fry, while adding the soy sauce, for 2 to 3 minutes. Add the noodles and stir-fry another minute or two and stir in the sprouts, cilantro leaf and green onions. Mix the catsup into the watermelon and stir into the pan with the sesame oil. Cook just until heated through. Serve immediately and sprinkle with the chopped peanuts. Makes 4 servings.

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