Easy Chicken Pad Thai

LeGourmetTV's picture

Jan. 04, 2012

Cook and enjoy!


Thai kitchen stir fry rice noodles 198 Gram
Vegetable oil 30 Milliliter , divided (2 Tablespoon)
Egg 1 , lightly beaten
Boneless, skinless, chicken breasts 1/4 Pound , cut into thin strips (125 Grams)
Thai sauce 90 Milliliter (6 Tablespoon, Thai Kitchen® Original Pad)
Green onions 2 , thinly sliced
Bean sprouts 125 Milliliter (1/2 Cup)
Chopped unsalted peanuts 60 Milliliter (1/4 Cup)
Fresh cilantro 1 Tablespoon
Lime wedge 2


BRING 4 cups (1 L) water to boil in medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

HEAT 1 tbsp (15 mL) of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. 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 until noodles are tender.

STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

Thai Kitchen tip: Prepare as directed, substituting ¼ lb (125 g) peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes