Chicken Pad Thai
By: McCormick Kitchens
Made With:
A zesty, restaurant-style chicken pad thai brightens weeknight dinners with tangy lemongrass stir-in paste and creamy peanut notes in under 30 minutes. It’s a flavorful, fuss-free twist that brings Thai flair right to your table.
A zesty, restaurant-style chicken pad thai brightens weeknight dinners with tangy lemongrass stir-in paste and creamy peanut notes in under 30 minutes. It’s a flavorful, fuss-free twist that brings Thai flair right to your table.
Key products
Instructions
Instructions
- Soak noodles in warm water until softened, about 10 to 15 minutes; drain well. Set aside.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until browned on all sides.
- Add remaining ingredients, except egg and bean sprouts, stirring until well blended. Cook and stir until broth has been absorbed.
- Push chicken mixture to outside edges of skillet. Pour egg into center of skillet; cook and stir until scrambled. Stir egg mixture and bean sprouts into chicken mixture. Add rice noodles, and toss to coat well.
- Sprinkle with chopped peanuts and serve with lime wedges, if desired.
