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Chicken Pad Thai

Chicken Pad Thai

with Veggie Noodles and Crushed Peanuts

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You'll be transported to the streets of Bangkok with this twist on a classic Thai noodle dish. This recipe hits all the Thai flavour pillars: sweet, spicy, salty and sour!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Rice Noodles

7 g


28 g

Peanuts, chopped


56 g

Carrot, julienned

1 unit


4 tbsp

Hoisin-Soy Sauce Blend

(ContainsMustard/Moutarde, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

6 g


¼ cup


340 g

Chicken Tenders

113 g

Snow Peas

1 tbsp

Sesame Oil


Not included in your delivery

1 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate68 g
Sugar17 g
Dietary Fiber4 g
Protein47 g
Cholesterol125 mg
Sodium1390 mg
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Roughly chop the cilantro. Trim snow peas. Peel, then mince the garlic. Zest, then juice half the lime (NOTE: Juice whole lime for 4ppl). Cut the remaining lime into wedges. Pat chicken dry with paper towels.


Add the rice noodles to the boiling water. Reduce the heat to medium. Cook, stirring occasionally, until tender, 6-8 min.Drain and rinse the noodles under cold running water. (TIP: "Shocking" the noodles with cold water will keep them from sticking to each other!) Set aside.


While rice noodles cook, heat a large non-stick pan over medium-high heat. When hot, add half the sesame oil, then the carrots and snow peas. Cook, stirring occasionally, until the veggies are tender-crisp, 3-4 min. Transfer the veggies to a plate. Set aside.w


Add 1 tbsp oil (dbl for 4ppl) to the same pan, then the chicken and garlic. Season with salt and pepper. Cook, stirring often, until golden-brown, 4-5 min.**


Add hoisin-soy sauce, lime juice, lime zest, ketchup and remaining sesame oil to the chicken. Stir to combine, then add the noodles and veggies. Stir to coat the noodles with the sauce. Divide the Pad thai between bowls. Sprinkle over the peanuts and cilantro. Squeeze over a lime wedge if desired.


Whisk together 2 eggs (dbl for 4ppl) in a small bowl. Heat a small pan over medium-low heat. When hot, add 1/2 tbsp oil, then the eggs. Using a spatula, slowly pull egg mixture into the center of the pan from all sides, until no liquid remains and soft egg curds form, 2-3 min. Stir into the Pad Thai.