Pad Thai chicken

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PREP TIME

8 min

Makes

4 servings

* PLUS Cooking time: 15 minutes

Ingredients

500 g chicken strips , or 3 to 4 skinless, boneless chicken breasts
250 g snow peas
4 green onions
1/2 cup cilantro , or basil leaves
227-g pkg rice-stick noodles
284-mL can pad Thai sauce
2 cups frozen cooked shrimp , or small frozen bay scallops (optional)

Instructions

In a large saucepan set over high heat, bring about 5 inches (13 cm) water to a boil. Meanwhile, if using chicken breasts, slice into bite-size strips. Trim snow peas. Slice onions. Remove leaves from coriander stems and leave whole. If using basil, stack leaves and thinly slice into strips.
Once water boils, remove pan from heat. Add noodles and stir until they separate. Let noodles stand in water to soften, no more than 6 minutes. Set a timer if you have one. Meanwhile, pour sauce into a large wide saucepan set over medium-high heat. Stir occasionally until sauce starts to bubble. Stir in chicken. Cover, reduce heat to medium-low and simmer, stirring occasionally, for 6 minutes. Meanwhile, drain noodles, then rinse under cold running water.
After chicken has simmered for 6 minutes, increase heat to high. Stir in snow peas, onions and shrimp, if using. Continue simmering, uncovered and stirring often, until shrimp are hot, about 5 minutes. Immediately add noodles and stir until evenly coated. Then sprinkle with coriander and serve immediately.

Nutrition (per serving)

Calories
591,
Protein
31 g,
Carbohydrates
70 g,
Fat
19.4 g,
Fibre
4.4 g,
Sodium
1344 mg.

For this recipe, use rice noodles that are about as wide as fettuccine– or substitute fettuccine or linguine noodles, cooking them according to package directions.

Noodle tip

Rice-stick noodles are made from rice flour. They come in a range of thicknesses and are usually sold dry in the Asian section of supermarkets. Before using, they must be soaked in hot water, but not boiled, to soften.