Chicken Pad Thai

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

Ingredients

  • 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
  • 1 to 2 Thai red chilis finely chopped
  • 1 large egg beaten
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped peanuts (optional)
  • Lime wedges (optional garnish)

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 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.

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