Pad Thai chicken

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8 min


4 servings

* PLUS Cooking time: 15 minutes


  • 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)


  • 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.