Easy Pad Thai

This delicious recipe takes only 40 minutes to get on the table. 

Products you'll need:

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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Ingredients

  • 1 package (454 g) flat  rice noodles, cooked to package directions & rinsed
  • 1/4 cup (60 mL) ketchup
  • 1/4 cup (60 mL) peanut  butter
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) sauce soy
  • 1 tbsp (15 mL) fish sauce (optional)
  • 2 garlic cloves, minced
  • 1 tbsp (15 mL) cornstarch
  • 1/3 carton (about 1 ¼ cups/310 mL) Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
  • 2 tsp (10 mL) canola oil
  • 2 medium  eggs, well beaten
  • 1 large  chicken breast, thinly sliced
  • 1 cup (250 mL) bean sprouts
  • 1/2 cup (125 mL) chopped fresh  cilantro, to garnish
  • 1/4 cup (60 mL) chopped roasted  peanuts, to garnish
  • 4 lime wedges, to garnish

Directions

  1. Prepare noodles according to package directions. Rinse in cold water and set aside.
  2. In a medium bowl, whisk together ketchup, peanut butter, lime juice, soy sauce, fish sauce, garlic and corn starch until smooth. Gradually whisk in broth until combined. Set aside.
  3. In a large non-stick skillet, heat 1 tsp (5 mL) oil over medium. Scramble eggs, remove from pan and keep warm. 
  4. Add remaining oil, sauté chicken for 4-6 minutes or until no pink remains. Add sauce and bring to simmer; cook 1-2 minutes, stirring frequently, or until thickened. Stir through bean sprouts and scrambled eggs.
  5. Just before mixing, rinse rice noodles in warm water so they don’t stick together. Toss noodles with sauce mixture. Serve immediately, garnished with cilantro, chopped peanuts and lime wedges.

Recipe tips

  • For a spicier version, increase the heat with Sriracha or your favourite hot sauce.
  • Have a peanut allergy? Replace the peanut butter with any nut or seed butter and garnish with any roasted nut or seed you like!

Ratings & Reviews

(1)
  • Frederick P.

    February 28, 2018

    Very Easy Pan Thai

    Just made it and what a meal didn't have the thai both used chicken instead and add Srirachha. Double the bean sprouts or you'll never now there is any. The peanuts add a nice crunch to the meal, will definitely be having it again.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 730
Fat 20 g
Sodium 990 mg
Carbohydrate 112 g
Dietary Fibre 4 g
Protein 28 g
Calcium 8 %DV

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