Chicken Pad Thai

Prep Time 10 MIN

Cook Time 15 MIN

Serves 2

Ingredients :

  • 1 tbsp (15 mL) vegetable oil
  • 1/2 lb (250 g) boneless, skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 3 green onions, thinly sliced and divided
  • 1/2 cup (125 mL) bean sprouts
  • 4 oz (125g) rice noodles, cooked and drained
  • 1 pouch (160 mL) VH® Pad Thai Stir-Fry sauce
  • 2 tbsp (30 mL) chopped cilantro
  • 2 lemon wedges

Directions :

  1. Heat oil in a medium skillet set over medium-high heat. Add chicken to wok. Cook, stirring, for 5 minutes or until browned all over. Transfer to a plate.
  2. Add onion, bean sprouts and half the green onions to wok. Cook, over medium heat, for 5 minutes or until softened. Add noodles, breaking them apart with a spatula. Stir-fry for 2 to 3 minutes or until heated though. Stir in VH® Pad Thai Stir-Fry sauce and return chicken to skillet. Stir-fry for 3 to 4 minutes or until chicken is cooked through.
  3. Sprinkle with remaining green onions and cilantro. Serve with lemon wedges.
Tips:

Sprinkle with roasted chopped peanuts, if desired.
Substitute shrimp for the chicken.

Other Usage:

Brush on grilled salmon.
Serve with crab or lobster.
Stir into lo mein.

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