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Pad Thai
Pad Thai

Pad Thai

16 Review(s)
Cook Minutes 28 Min
Prep : 10 Min Cook: 18 Min
Forget take-out! Our Pad Thai recipe has all the flavour of your favourite Thai noodles, but is on the table in less than 30 minutes. Who knew Pad Thai was so easy?
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
227 g (1/2 of 454-g pkg.) rice stick noodles, uncooked
1/2 lb. (225 g) boneless skinless chicken thighs, cut into bite-size pieces
6 cloves garlic, minced
1 Tbsp. minced gingerroot
1/3 cup Kraft Catalina Dressing, divided
1 egg, beaten
1/2 lb. (225 g) frozen cooked cleaned medium shrimp
1 cup bean sprouts
4 green onions, sliced
2 Thai chiles, seeded, finely chopped
1/2 cup water
1 Tbsp. nam pla (fish sauce)
1/4 cup finely chopped fresh cilantro
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How do I make it ?
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Step 1
Place noodles in bowl. Add enough boiling water to completely cover noodles. Let stand 5 min.
Step 2
Meanwhile, stir-fry chicken, garlic and ginger in 2 Tbsp. dressing in wok or large skillet on high heat 7 to 10 min. or until chicken is done. Add egg and shrimp; stir-fry 5 min. or until shrimp is heated through and egg is set.
Step 3
Drain noodles. Add to wok with remaining dressing and all remaining ingredients; cook 3 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
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Special Extra
Garnish with chopped peanuts and lime wedges just before serving.
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Nutrition
Calories
460
Calories From Fat
0
% Daily Value
Total fat 10 g
15 %
Saturated fat 2 g
10 %
Cholesterol 200 mg
Sodium 900 mg
38 %
Total carbohydrate 59 g
20 %
Dietary fibre 2 g
8 %
Sugars 6 g
Protein 32 g
Vitamin A
10 %
Vitamin C
110 %
Calcium
10 %
Iron
25 %
Servings
Makes 4 servings, 1-1/2 cups (375 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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