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Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 ounces (170 g) rice noodles; 3 tablespoon (45 ml) vegetable oil; 1 pound (500 g) skinless, boneless chicken breast, cut into small cubes; 1/4 cup (60 ml) Thai Kitchen® Premium Fish Sauce; 1/4 cup (60 ml) sugar; 2 tablespoon (30 ml) Gourmet Garden™ Lemongrass Stir-In Paste; 1/4 cup (60 ml) peanut butter, chunky style; 1 to 2 Thai red chilies, finely chopped; 1 cup (250 ml) chicken broth; 1 large egg, beaten; 1 cup (250 ml) bean sprouts, fresh; 1/4 cup (60 ml) peanuts, chopped (optional); Lime wedges, for garnish (optional)

By: Club House Kitchens

Made With:

Recipe Info

Prep Time:

15m
Cook Time:

20m
Ingredients:

11
Servings:

4
User Rating:

Ingredients

6 ounces (170 g) rice noodles
3 tablespoon (45 ml) vegetable oil
1 pound (500 g) skinless, boneless chicken breast, cut into small cubes
1/4 cup (60 ml) Thai Kitchen® Premium Fish Sauce
1/4 cup (60 ml) sugar
2 tablespoon (30 ml) Gourmet Garden™ Lemongrass Stir-In Paste
1/4 cup (60 ml) peanut butter, chunky style
1 to 2 Thai red chilies, finely chopped
1 cup (250 ml) chicken broth
1 large egg, beaten
1 cup (250 ml) bean sprouts, fresh
1/4 cup (60 ml) peanuts, chopped (optional)
Lime wedges, for garnish (optional)

Nutrition Information

(per serving)

Key products

Gourmet Garden Lemongrass Citronnelle Paste tube.

A white platter filled with bright green asparagus spears coated in a light brown sauce, possibly prepared with Gourmet Garden Lemongrass Stir-In Paste (Case Of 96), rests on a striped cloth

Gourmet Garden™ Lemongrass Paste, 80g

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

Instructions

Soak the Noodles in warm water until soft (10-15 minutes), drain.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until browned on all sides.
Add remaining ingredients, except egg and bean sprouts, stirring until well blended. Cook and stir until broth has been absorbed.
Push chicken mixture to outside edges of skillet. Pour egg into center of skillet; cook and stir until scrambled. Stir egg mixture and bean sprouts into chicken mixture. Add rice noodles, and toss to coat well.
Sprinkle with chopped peanuts and serve with lime wedges, if desired.