Chicken Pad Thai

More like “Rad Thai”! Isn’t it time we stop relying on takeout and make it in home instead?

  • Prep: 15 Mins
  • Cook: 20-30 Mins
  • Portions: 5

Ingredients You'll Need

  • 10 oz. Thai Rice Noodles
  • 1 lb. Meridian Free Run Boneless Skinless Chicken Breasts, sliced into small strips
  • 2 Tbsp. vegetable oil
  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. lime juice
  • 1 Tbsp. fish sauce
  • 1 red bell pepper, sliced into thin strips & halved
  • 1 1/2 cup matchstick carrots
  • 2 garlic cloves
  • 4 green onions, minced
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes & sesame seeds for garnish

Directions

  1. Prepare rice noodles according to directions listed on package
  2. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce
  3. While noodles are cooking, heat oil in a wok over medium-high heat
  4. Once hot, add chicken and saute until cooked through, about 4-6 minutes
  5. Transfer to a plate, leaving oil in pan
  6. Add bell pepper and carrots and saute for 1-2 minutes, then add garlic, green onions, and bean sprouts
  7. Saute for a minute, then push veggies to the side and crack eggs into the centre
  8. Crook and scramble until eggs are cooked through
  9. Add in chicken, noodles and sauce and toss everything together
  10. Serve warm topped with cilantro, peanuts, red pepper flakes and sesame seeds

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