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Thai Kitchen Recipes

Easy Chicken Pad Thai

The classic Thai noodle dish with sweet, tangy and complex flavours which make it a favourite throughout Thailand.

  • Cook Time:15 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:easy


1/4 lb (125 g) Thai Kitchen® Stir-Fry Rice Noodles

2 tablespoons (30 mL) vegetable oil, divided

1 egg, lightly beaten

1/4 lb (125 g) boneless skinless chicken breasts, cut into thin strips

6 tablespoons (90 mL) Thai Kitchen® Original Pad Thai Sauce

2 green onions, thinly sliced

1/2 cup (125 mL) bean sprouts

1/4 cup (50 mL) coarsely chopped unsalted peanuts

Fresh cilantro sprigs and lime wedges


BRING 4 cups (1 L) water to boil in medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

HEAT 1 tablespoon (15 mL) of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.

STIR in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.


Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

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