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 |
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| Skill level: | Intermediate |
| Prep time: | 20 minutes |
| Cooking time: | 10 minutes |
| Total: | 30 minutes |
| 1 pkg (227 g) | PC Thai Rice Stick Noodles |
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| 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.
| Per 1-1/3 cup (325 mL) serving: |
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| 450 calories |
| 14 g fat |
| 490 mg sodium |
| 56 g carbohydrates |
| 4 g fibre |
| 25 g protein |
