entrees

Easy Chicken Pad Thai

The classic Thai noodle dish with sweet, tangy and complex flavours which make it a favourite throughout Thailand.
10 min
PREP TIME
15 min
COOK TIME
610
CALORIES
9
INGREDIENTS
2
Servings

INGREDIENTS

  • 1/3 pkg (125 g) Stir-Fry Rice Noodles
  • 2 tbsps (30 ml) vegetable oil, divided
  • 1 egg lightly beaten
  • 125 g (6/8 cup) boneless skinless chicken breasts, cut into thin strips
  • 6 tbsps (90 ml) Original Pad Thai Sauce
  • 2 green onions thinly sliced
  • 1/2 cup (125 ml) bean sprouts
  • 1/4 cup (50 ml) coarsely chopped unsalted peanuts
  • Fresh cilantro sprigs and lime wedges

Preparation

  • 1 In medium saucepan bring 4 cups (1 L) water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
  • 2 In large skillet or wok on medium-high heat, add 1 tbsp (15 mL) of the oil. Add egg; scramble until set. Remove from skillet.
  • 3 Add remaining 1 tbsp (15 mL) oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
  • 4 Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
  • 5 Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

NUTRITION INFORMATION

(per Serving)

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