Pad Thai

Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

No need to pay for delivery- you can easily make this classic take-out dish at home! Faster and fresher.

Tags: Intermediate, 30 mins, Entrées, Chicken/Poultry, Pasta & Noodles, Vegetables, Healthy Insider's Report 2012
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 10  minutes
Total: 30  minutes

Additional Information


1 pkg (227 g) PC Thai Rice Stick Noodles
1 tbsp (15 mL) vegetable oil
2 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts , thinly sliced
1 cup (250 mL) snow peas, about 2 oz/60 g
1 small carrot, thinly sliced
2 eggs, beaten
1 cup (250 mL) PC Pad Thaï cooking sauce
2 cups (500 mL) bean sprouts
1/2 cup (125 mL) roughly chopped fresh coriander
1/4 cup (50 mL) PC Lightly Seasoned Dry Roasted Peanuts , coarsely chopped


1. Place noodles in large bowl. Add boiling water to cover. Let stand 10 minutes. Drain. Return to bowl.
2. In wok or large frying pan, heat oil over medium-high heat. Cook chicken for 4 minutes, stirring frequently. Add snow peas and carrot; cook another 2 minutes, stirring often. Push mixture to side of pan. Pour beaten eggs into centre of pan; stir until scrambled and cooked through. Add pad Thai sauce; stir well. Bring to a boil. Reduce heat to medium. Add drained noodles and bean sprouts; stir until coated with sauce.
3. Remove pan from heat. Stir in half of coriander and half of peanuts. Place on serving platter. Garnish with remaining coriander and peanuts, and a lime cut into wedges.

Chef's Tips


Nutritional Information

Per 1-1/3 cup (325 mL) serving:
450 calories
14 g fat
490 mg sodium
56 g carbohydrates
4 g fibre
25 g protein