Our website has detected that you are using Internet Explorer (IE) - a browser we no longer support. We recommend switching browsers to avoid issues with features on the site. View supported browsers here.

Chicken Pad Thai

Yield: 4 servings


Reorder #
Market item
Wide rice noodles
8 oz.
2 Tbsp.
2 Tbsp.
Market item
Fish Sauce
1 Tbsp.
1 Tbsp.
2 Tbsp.
2 cloves

Preparation Instructions

Wash hands.

In a large pot of salted boiling water, cook noodles until al dente. Drain.

In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.

In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Next, add the sliced chicken and season with salt and pepper. Cook until done. Set aside. Add the egg to the pan and scramble until the egg is cooked.

Add the chicken back to the pan and mix everything together. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.

Garnish with green onions and roasted peanuts before serving.