Prep time
10 MIN
Total time
40 MIN
Serves
4
This Pad Thai recipe is surprisingly easy to make at home. Feel free to substitute with your favourite protein, try shrimp or tofu Pad Thai.

Ingredients

  • Garnishes:

Directions

  1. Bring a large 4 qt (3.8L) pot of water to boil and cook noodles according to package. Drain and rinse with water. Toss with a teaspoon of oil to prevent sticking.
  2. Prepare the sauce by whisking all the ingredients in a shallow saucepan on medium heat. Once simmering and bubbles are visible reduce heat to low and keep warm, stirring occasionally.
  3. Season chicken with salt and pepper. Heat 1 tbsp of oil in a large non-stick skillet over medium-high heat, add the chicken and sauté for 2 minutes per side until browned and internal temperature of 74°C (165°F) is reached, remove from skillet, set aside and cover.
  4. Add 1 tbsp of oil to skillet; add chili, garlic and ginger, sauté for 30 seconds. Add in red peppers, sauté for 2 minutes. Push veggies to the side of the pan and add the eggs and scramble until fully cooked. Squeeze in the juice of 1 lime. Add noodles to skillet; slowly pour in sauce a little at a time, until noodles are saturated.
  5. Garnish with fresh cilantro, peanuts and a wedge of lime. 

Recipe Tips

  • To save of time, sauce could be made ahead and reheated before cooking.
  • Don’t worry if you don’t have tamarind, it can easily be replaced with rice wine or white vinegar.  

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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