Chicken Pad Thai

15 m
Prep Time
20 m
Cook Time
13
Ingredients
4
Servings

Ingredients

  • 6 ozs (170 g) rice noodles, thai-style
  • 3 tbsp (45 ml) vegetable oil
  • 1 (500 g) lb skinless, boneless chicken breast, cut into small cubes
  • 1/4 cup (60 ml) fish sauce
  • 1/4 cup (60 ml) sugar
  • 2 tbsp (30 ml) Gourmet Garden Lemongrass Stir-In Paste
  • 1/4 cup (60 ml) peanut butter, chunky style
  • 1 to 2 Thai red chilies finely chopped
  • 1 cup (250 ml) chicken broth
  • 1 large egg, beaten
  • 1 cup (250 ml) bean sprouts, fresh
  • 1/4 cup (60 ml) peanuts, chopped (optional)
  • 1 fresh limes for garnish (optional)

KEY PRODUCTS

lemongrass tube

Lemongrass

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Soak the Noodles in warm water until soft (10-15 minutes), drain.
  • 2 Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until browned on all sides.
  • 3 Add remaining ingredients, except egg and bean sprouts, stirring until well blended. Cook and stir until broth has been absorbed.
  • 4 Push chicken mixture to outside edges of skillet. Pour egg into center of skillet; cook and stir until scrambled. Stir egg mixture and bean sprouts into chicken mixture. Add rice noodles, and toss to coat well.
  • 5 Sprinkle with chopped peanuts and serve with lime wedges, if desired.

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