MegMac29's Chicken Pad-Thai

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.0
  • Total Fat: 12.9 g
  • Cholesterol: 105.5 mg
  • Sodium: 1,391.0 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 14.9 g

View full nutritional breakdown of MegMac29's Chicken Pad-Thai calories by ingredient

Number of Servings: 4


    6 oz (170 g) Bean & Pea noodles
    1/3 cup (75 mL) chili sauce
    1/4 cup (60 mL) fish sauce
    1/4 cup (60 mL) lime juice
    1 tsp (5 mL) Asian chili paste or hot pepper sauce
    2 tbsp (30 mL) vegetable oil
    6 cloves garlic, minced
    4 shallots, sliced
    1 sweet green pepper, sliced
    1 red pepper, sliced
    2 Chicken Breasts
    1 egg, lightly beaten
    2 cups (500 mL) bean sprouts
    6 green onions, sliced
    1/2 cup (125 mL) choped fresh coriander
    1/2 cup (125 mL) chopped roasted peanuts
    Coriander sprigs and lime wedges


In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.

Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.

In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.

Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.

Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.