Chicken Pad Thai with Peanut Sauce

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Enjoy this classic Thai dish.

4 servings
2/3 cup chicken broth
2 tablespoons dry sherry
2 tablespoons Thai nam pla (fish sauce)
1 teaspoon sugar
2 teaspoons vinegar
2 tablespoons peanut butter
1 pound/500 g chicken tenders
1/2 teaspoon salt
1-1/4 teaspoons cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon red crushed pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1-1/2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
10 ounces rice noodles, cooked (see cooking instructions below)
2 cups juliennned carrots
1 cup bean sprouts
1/4 cup chopped green onions
2 tablespoons peanuts

Combine chicken broth, sherry, fish sauce, sugar, vinegar, and peanut butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute and remove from heat.

Mix salt, cayenne pepper,  garlic powder, ginger, crushed red pepper, cinnamon, and coriander in a shallow bowl. Cut each chicken tender in thirds; roll in spices.

Heat oil in large skillet. Sauté chicken until no longer pink; set aside.

In the same oil, stir fry carrots for 2 to 3 minutes. Add half the bean sprouts and green onions. Stir fry for 1 minute. Add chicken, cooked rice noodles and peanut sauce.

Combine and continue to cook until all ingredients are heated through, about 5 minutes.

Serve immediately. Garnish with remaining bean sprouts and peanuts.

TO COOK RICE NOODLES: Drop noodles in 5 to 6 cups of boiling water, and cook approximately 5 minutes.

Total Time
Cook Time 20 minutes
Nutritional Facts
Total Fat grams 12.00
Saturated Fat grams 2.00
Cholesterol milligrams 62.00
Sodium milligrams 973.00
Total Carbohydrates grams 29.00
Protein grams 27.00
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