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Chicken Pad Thai

Chicken Pad Thai

Prep Time:  10 minutes
Cook Time: 10 minutes
Makes 2 servings.


  • 4 oz. Thai Kitchen Stir-Fry Rice Noodles
  • 2 Tbsp. vegetable oil, divided
  • 1 egg, lightly beaten
  • 4 oz. boneless skinless chicken breasts, cut into thin strips
  • 6 Tbsp. Thai Kitchen Original Pad Thai Sauce
  • 2 green onions, thinly sliced
  • 1/2 cup bean sprouts
  • 1/4 cup coarsely chopped unsalted peanuts
  • Fresh cilantro sprigs and lime wedges


  1. Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside. 
  2. Heat 1 Tbsp. of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 Tbsp. oil to skillet. Add chicken; cook and stir until cooked through. Add rice noodles, Pad Thai sauce and green onions; cook and stir 3 to 4 minutes or noodles are tender.
  3. Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

Alternative:  Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

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Chicken Pad Thai

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