Chicken Pad Thai

Chicken Pad Thai

By: Marge Perry & David Bonom

Make the beloved Thai dish at home in less than 20 minutes—without shortcutting on flavour.

Serves 4


  • 220g pad Thai noodles (flat rice noodles)
  • 1/3 cup tomato sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 3 tablespoons peanut oil, divided
  • 3 large eggs, lightly beaten
  • 340g boneless skinless chicken breast halves, cut into 1 1/2-inch long strips
  • 2 garlic cloves, minced
  • 1 1/2 cups chopped spring onions
  • 1 cup bean sprouts
  • 1/2 cup finely chopped peanuts
  • Lime wedges


  1. Cook noodles according to package directions; drain.
  2. Combine the tomato sauce, fish sauce, and sugar in a small bowl. Heat 1 tablespoon of the oil in a large Anolon Skillet or Wok pan over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
  3. Return the skillet to the stove and heat 1 tablespoon of the oil; add the chicken and cook, stirring often, until lightly browned and cooked through, about 4-5 minutes, and transfer to the bowl with the eggs.
  4. Return skillet to the heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook 45 seconds or until just starting to brown. Stir in the noodles and reserved chicken and egg mixture and cook until hot, 1-2 minutes. Add the ketchup mixture and cook, tossing, 1 minute. Stir in the green onions and remove from the heat.
  5. Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.
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