Chicken Pad Thai with Lemon Grass, Chili Pepper and Garlic

  • 15m

    prep time

  • 35m

    Cook Time

  • 15





  • 6 ounces rice noodles, thai-style
  • 3 tablespoon vegetable oil
  • 1 lb skinless, boneless chicken breast, cut into small cubes
  • ¼ cup fish sauce
  • ¼ cup sugar
  • 2 tablespoon Gourmet Garden Gourmet Garden™ Lemongrass Stir-In Paste, Stir-In Paste
  • ¼ cup peanut butter, chunky style
  • 1 tablespoon Gourmet Garden Gourmet Garden™ Chili Pepper Stir-In Paste, Stir-In Paste
  • 1 cup chicken broth
  • 1 large egg, beaten
  • 1 cup bean sprouts, fresh
  • ¼ cup peanuts, chopped (optional)
  • 1 fresh limes for garnish (optional)

Nutrition information

Nutrition information coming soon.


  • Soak the Noodles in warm water until soft (10-15 minutes), drain.

  • In a large skillet, heat the oil and sauté the chicken until golden brown.

  • Add all of the other ingredients except the egg and bean sprouts; stir together. Cook until the broth has been absorbed.

  • In a separate pan, cook the egg omelet style then slice into 1-inch pieces. Stir the egg pieces and bean sprouts into noodle mixture.

  • Serve on a large platter garnished with chopped peanuts and slices of fresh lime.