Chicken Pad Thai

15 m
Prep Time
20 m
Cook Time

Servings: 4


  • 6 ounces thai rice noodles
  • 3 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast, cut into bite-size cubes
  • 1 cup chicken broth
  • 1/4 cup chunky peanut butter
  • 1/4 cup fish sauce
  • 1/4 cup sugar
  • 2 tablespoons Gourmet Garden™ Lemongrass Stir-In Paste
  • 3 to 4 Thai bird chilis, finely chopped
  • 1 large egg, beaten
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped peanuts, (optional)
  • Lime wedges, (optional garnish)


(per Serving)

Nutrition information coming soon


  • 1 Soak noodles in warm water until softened, about 10 to 15 minutes; drain well. Set aside.
  • 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.