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
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 2 SERVINGS
- 1/3 package (125 gram) Stir-Fry Rice Noodles
- 2 tablespoons (30 milliliter) vegetable oil, divided
- 1 egg , lightly beaten
- 125 grams (6/8 cup) boneless skinless chicken breasts, cut into thin strips
- 6 tablespoons (90 milliliter) Original Pad Thai Sauce
- 2 green onions , thinly sliced
- 1/2 cup (125 milliliter) bean sprouts
- 1/4 cup (50 milliliter) 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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![Roasted Garlic and Red Pepper Chicken Bolognese Sauce]( "Roasted Garlic and Red Pepper Chicken Bolognese Sauce")
Roasted Garlic and Red Pepper Chicken Bolognese Sauce
