Total Time
Prep 10 mins
Cook 20 mins

This is from Canadian Living, and their show Best Recipes Ever and I gotta say... I love this Pad Thai! I use salted peanuts usually, as that's what I have... You can use Splenda in place of the sugar in the sauce.

Ingredients Nutrition


  1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
  2. Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
  3. In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
  4. Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
  5. Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
  6. Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
  7. Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.
Most Helpful

4 5

We liked this, but just seemed to miss a little of the flavour of the Pad Thai we usually have.<br/>Everyone liked this and it was very easy and simple to make.

5 5

This is super easy & the flavor far outshines the effort required. The noodles were well seasoned with a nice Thai sauce and the dish was colorful. Thank you for sharing the recipe!

5 5

I love Phad Thai, but rarely make it at home for some reason. This recipe may change all that. It's so easy, and produces a beautiful dish that's comparable to very good take-out. I'll be making this one again! Made for ZWT9