June 24, 2026

Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp. (15 mL) vegetable oil; 1/2 lb (250 g) boneless, skinless chicken breasts, cubed; 1 small onion, chopped; 3 green onions, thinly sliced and divided; 1/2 cup (125 mL) bean sprouts; 4 oz (125 g) rice noodles, cooked and drained; 1 pouch (160 mL) VH® Pad Thai Stir-Fry Sauce; 2 tbsp. (30 mL) chopped cilantro; 2 lemon wedges

10

Prep Time Minutes
15
Total Time Minutes
9
Number of Ingredients
2
Servings

Tags:

Chicken,
Rice/Grain,
Under 30 min,
Main Dish,
VH,
Summer,
Spring,
Winter,
Fall,
Stove Top,
Asian

Ingredients

1 tbsp. (15 mL) vegetable oil
1/2 lb (250 g) boneless, skinless chicken breasts, cubed
1 small onion, chopped
3 green onions, thinly sliced and divided
1/2 cup (125 mL) bean sprouts
4 oz (125 g) rice noodles, cooked and drained
1 pouch (160 mL) VH® Pad Thai Stir-Fry Sauce
2 tbsp. (30 mL) chopped cilantro
2 lemon wedges

Directions

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Step one

Heat oil in a medium skillet set over medium-high heat. Add chicken to wok. Cook, stirring, for 5 minutes or until browned all over. Transfer to a plate.
Step two

Add onion, bean sprouts and half the green onions to wok. Cook, over medium heat, for 5 minutes or until softened. Add noodles, breaking them apart with a spatula. Stir-fry for 2 to 3 minutes or until heated through. Stir in VH® Pad Thai Stir-Fry Sauce and return chicken to skillet. Stir-fry for 3 to 4 minutes or until chicken is cooked through.
Step three

Sprinkle with remaining green onions and cilantro. Serve with lemon wedges.

Tips

Sprinkle with roasted chopped peanuts, if desired.

Substitute shrimp for the chicken.

Brush on grilled salmon.

Serve with crab or lobster.

Stir into lo mein.