Pad Thai

Pad Thai
  • Prep Time: 25
  • Total Time: 35
  • Servings: 4-6

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About this Recipe

Create this traditional thai dish in the comforts of your own kitchen. It'll be a weekly favourite in no time.


.5 lb (227 g) Flat rice noodles
3 tbsp (45 mL) Vegetable oil, divided
6 oz (150 g) Firm tofu, cut into 1” (2.5 cm) cubes
.25 cup (60 mL) Basil leaves, divided
1 to 2, Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces
.5 lb (227 g) Small shrimp
1 tbsp (15 mL) Paprika
3 Eggs, beaten
3 Cloves garlic, minced
4 tbsp (60 mL) Lime juice
4 tbsp (60 mL) Fish sauce
2 tbsp (30 mL) Brown sugar
2 tsp (10 mL) Ketchup
1 tsp (5 mL) Tamarind paste (optional)
.25 cup (60 mL) Chopped toasted peanuts, divided
1 cup (250 mL) Bean sprouts
1 cup (250 mL) Matchstick carrots
Pinch of salt
3 Green onions, sliced
.25 cup (60 mL) Mint leaves
1 Lime, cut into wedges


SOAK rice noodles for 20 minutes in hot water. Drain and set aside.

HEAT 1 tbsp (15 mL) vegetable oil in a large skillet or wok over high heat. Add tofu and half the basil leaves. Stir-fry until basil is crispy. Using tongs; remove basil from pan and set aside on paper towel. Continue to stir-fry tofu until golden 2-3 minutes, remove from pan and set aside.

HEAT another 1 tbsp (15 mL) of oil in the same pan and stir-fry chicken, shrimp and paprika for about 3 minutes. Add beaten eggs and cook until they have scrambled, about 1 minute. Remove mixture from pan and set aside with tofu.

RINSE and dry the pan and heat remaining oil; add garlic and fry until fragrant, about 5 seconds. Add lime juice, fish sauce, sugar, ketchup and tamarind. Simmer for 30 seconds, toss in noodles and carrots and stir-fry until liquid is absorbed. Add tofu, chicken, shrimp, along with bean sprouts and 3 tbsp (45 mL) peanuts and season with salt. Stir-fry 1 minute. Garnish with fried basil, mint, remaining fresh basil, green onions, lime wedges and peanuts.


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