Taste the Air-Chilled Difference®

Chicken Pad Thai

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken Pad Thai
Quick Recipe
Easy Recipe

Serves 4

This sweet and spicy pad Thai is a tasty alternative to take out. Ramp up the flavor with lime and cilantro, and top with bean sprouts and peanuts for extra crunch.

  • 1 package pad Thai rice noodles
  • 2 tablespoons canola oil
  • 1 package Smart Chicken tenders, sliced into 1-inch pieces
  • ½ small yellow onion, diced
  • 2 carrots, halved and thinly sliced
  • 4 garlic cloves, sliced
  • 6 scallions, cut into 2-inch pieces
  • 1 ½ cup sweet chili
  • ½ cup soy sauce
  • 1 tablespoon Sriracha
  • ¼ cup rice vinegar
  • 8 ounces bean sprouts
  • ¼ cup roasted peanuts, chopped
  • 1 lime, for garnish
  • Fresh cilantro, for garnish

Soak rice noodles in warm water for 30 minutes and strain. Heat a large sauté pan with about 2 tablespoons of canola oil over high heat. When oil starts smoking, add chicken, onion, carrots, garlic, and scallions. Sauté until lightly browned. Add sweet chili, soy sauce, Sriracha, and vinegar. Add the noodles and bean sprouts and cook until liquid glazes the noodles and all the sauce is absorbed. Garnish with peanuts, fresh cut lime, and fresh cilantro.

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