Chicken-Tofu Pad Thai

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Pad Thai cooking sauce takes much of the work out of this traditional Thai noodle dish that looks as great as it tastes. You can use 200 g shelled raw shrimp in place of the chicken, if you prefer.

Tags: Intermediate, 30 mins, Entrées, Chicken/Poultry, Tofu, Fry, President's Choice Blue Menu, Healthy Insider's Report 2012, Healthy Insider’s Report 2013, Good Source of Vitamins/Minerals, Soy
Serves: 6
Skill level: Intermediate
Prep time: 30  minutes
Cooking time: 15  minutes
Total: 45  minutes

Additional Information


1 pkg (225 g) PC Thai Rice Stick Noodles
4 tsp (20 mL) PC 100% Pure Canola Oil
1 large onion, thinly sliced
1 sweet red pepper, thinly sliced
1 boneless skinless chicken breast (about 230 g), diced
1-1/2 cups (375 mL) snow peas, halved lengthwise
1 pkg (350 g) PC Blue Menu Extra Firm Tofu , cubed
1 jar (400 mL) PC Blue Menu Pad Thai Cooking Sauce
2 cups (500 mL) bean sprouts
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped fresh coriander
1/4 cup (50 mL) unsalted peanuts, chopped
1 lime, cut in wedges


  1. Place noodles in bowl. Add boiling water to cover. Let stand for 2 minutes or just until slightly softened. Drain and set aside. Noodles will cook further in the sauce.
  2. In large frying pan or wok, heat half of oil over medium-high heat. Cook onion and pepper for 3 to 4 minutes, stirring, or until softened. Push vegetables to the side of pan; add remaining oil and cook snow peas, chicken, tofu and salt until browned. Stir in pad Thai sauce and 1 tbsp (15 mL) water. Stir in noodles; reduce heat to simmer and cook 2 minutes longer or until chicken is cooked through.
  3. Transfer to large serving platter. Top with bean sprouts, coriander and peanuts. Garnish with lime wedges.

Nutritional Information

Per serving:
560 calories
fat 19 g
sodium 630 mg
carbohydrate 73 g
fibre 4 g
protein 25 g (of which 8.6 g is soy protein)
Excellent Source of Vitamin C
Good Source of Iron
Source of Fibre
Source of Calcium
Source of Vitamin A