Chicken Pad Thai

By The Canadian Living Test Kitchen

672 people added this to their Recipe Box

Chicken Pad Thai
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	590590 cal
pro	40 g40g pro
total fat	14 g14g total fat
sat. fat	2 g2g sat. fat
carb	76 g76g carb
fibre	5 g5g fibre
chol	174 mg174mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	99 calcium
iron	2121 iron
vit A	202202 vit A
vit C	108108 vit C
folate	3939 folate

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.

Ingredients

1/2 1/2pkg (14 oz/400 g) pkg (14 oz/400 g)wide rice stick noodles
2/3 cup chicken stock 2/3 2/3cup cupchicken stock
1/2 cup ketchup 1/2 1/2cup cupketchup
1/4 cup fish sauce 1/4 1/4cup cupfish sauce
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp cornstarch 2 2tbsp tbspcornstarch
1 tsp grated lime rind 1 1tsp tspgrated lime rind
2 tbsp lime juice 2 2tbsp tbsplime juice
1 tsp hot pepper sauce 1 1tsp tsphot pepper sauce
4 tsp vegetable oil 4 4tsp tspvegetable oil
2 eggs , lightly beaten2 2eggeggs, lightly beaten
1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts, sliced
4 carrots , thinly sliced4 4carrotcarrots, thinly sliced
1 sweet red pepper , sliced1 1sweet red peppersweet red peppers, sliced
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
2 cups bean sprouts 2 2cups cupsbean sprouts
2 green onions , sliced2 2green oniongreen onions, sliced
1/4 cup chopped unsalted peanuts 1/4 1/4cup cupchopped unsalted peanutunsalted peanuts

Preparation

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.