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Pad Thai is a flavourful dish with a wonderful balance of salty, sweet, spicy, and sour flavours. Don’t be intimidated by the ingredient list - the stir-fry cooking process will go by in no time. This balanced meal will quickly become one of your favourites.
Serves: 8
Prep Time: 20 min
Cook Time: 20 min


1 lb boneless, skinless chicken thighs
1 tsp sesame oil
2 tsp canola oil
2 cloves garlic, minced
1 cup onion, chopped
½ lb rice stick noodles, ¼ ” wide
2 carrots, peeled and cut into match stick pieces
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 lb frozen tiger shrimp, thawed and rinsed
3 tbsp soy sauce
1 tsp rice vinegar
1 tsp hot red chili pepper flakes
1 tsp turmeric
2 tbsp curry powder
2 eggs, beaten
2 cups bean sprouts
2 cups cabbage, finely shredded
½ cup green onions, thinly sliced
¼ cup cilantro, fresh, minced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and canola oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.

  2. Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.

  3. Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.

  4. Stir in the soy sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.

  5. To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts.

Helpful Tip

Don’t have bean sprouts? Substitute finely shredded cabbage. Ground chicken can also be substituted for the thighs.

Nutrition Info

Per 270 g serving Amount
Protein29 g
Fat5 g
Saturated Fat1 g
Carbohydrate34 g
Fibre3 g
Sugar4 g
Cholesterol160 mg
Sodium390 mg
Per 270 g serving % Daily Value
Vitamin A6
Vitamin C140
Vitamin B633
Vitamin B1250