Chicken Pad Thai Chicken Pad Thai

Chicken Pad Thai Image by: Chicken Pad Thai Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : ©



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 facts <b>Per serving:</b> about

  • Sodium 2079 mg
  • Protein 40 g
  • Calories 590.0
  • Total fat 14 g
  • Cholesterol 174 mg
  • Saturated fat 2 g
  • Total carbohydrate 76 g


  • Iron 21.0
  • Folate 39.0
  • Calcium 9.0
  • Vitamin A 202.0
  • Vitamin C 108.0
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Chicken Pad Thai