Tested till perfect Chicken Pad Thai
Chicken Pad Thai
Photography by Matthew Kimura

Chicken Pad Thai

Air-chilled chicken has less moisture than chicken conventionally cooled in water during processing. Though more expensive by weight, air-chilled chicken shrinks less during cooking and has superior flavour and texture.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 pkg (14 oz/400 g) 1/2pkg (14 oz/400 g)wide rice stick noodles
  • 2/3 cup 2/3cupchicken stock
  • 1/2 cup 1/2cupketchup
  • 1/4 cup 1/4cupfish sauce
  • 2 tbsp 2tbspgranulated sugar
  • 2 tbsp 2tbspcornstarch
  • 1 tsp 1tspgrated lime rind
  • 2 tbsp 2tbsplime juice
  • 1 tsp 1tsphot pepper sauce
  • 4 tsp 4tspvegetable oil
  • 2 2eggeggs, lightly beaten
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts, sliced
  • 4 4carrotcarrots, thinly sliced
  • 1 1sweet red peppersweet red peppers, sliced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 2 cups 2cupsbean sprouts
  • 2 2green oniongreen onions, sliced
  • 1/4 cup 1/4cupchopped unsalted peanutunsalted peanuts
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In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.

Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.

In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.

Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.

Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.

Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.

Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Nutritional Information Per serving: about

cal 590 pro 40g total fat 14g sat. fat 2g
carb 76g fibre 5g chol 174mg sodium 2,079mg

% RDI:

calcium 9 iron 21 vit A 202 vit C 108
folate 39
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