June 24, 2026

Pad Thai

Name: Pad Thai
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 tbsp. (45 mL) vegetable oil; 2 eggs, lightly beaten; 8 oz. (250 g) boneless skinless chicken breasts, thinly sliced; 8 oz. (250 g) large shrimp, peeled and deveined; 1/2 sweet red pepper, julienned; 1 cup (250 mL) snap peas; 1/2 cup (125 mL) bean sprouts; 6 green onions, thinly sliced; 1/2 package rice noodles cooked (8 oz./250 g); 1 jar (341 mL) VH® Pad Thai Sauce; 1/4 cup (60 mL) chopped fresh cilantro; lemon wedges

10

Prep Time Minutes
25
Total Time Minutes
12
Number of Ingredients
4
Servings

Tags:

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

Ingredients

3 tbsp. (45 mL) vegetable oil
2 eggs, lightly beaten
8 oz. (250 g) boneless skinless chicken breasts, thinly sliced
8 oz. (250 g) large shrimp, peeled and deveined
1/2 sweet red pepper, julienned
1 cup (250 mL) snap peas
1/2 cup (125 mL) bean sprouts
6 green onions, thinly sliced
1/2 package rice noodles cooked (8 oz./250 g)
1 jar (341 mL) VH® Pad Thai Sauce
1/4 cup (60 mL) chopped fresh cilantro
lemon wedges

Directions

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Step one

Heat 1 tsp (5 mL) of oil in deep skillet or wok set over medium-high heat. Add eggs; cook, stirring, until scrambled and set, 2 to 3 minutes. Remove from skillet; cut into small pieces and set aside.
Step two

Add 1 tbsp. (15 mL) of oil to pan. Add chicken and shrimp; stir-fry until cooked through, 3 to 5 minutes. Set aside with egg.
Step three

Add remaining oil to pan. Add red pepper, snap peas, bean sprouts, half of green onions and noodles to pan, breaking apart noodles as you add them to the pan. Stir-fry for 2 minutes.
Step four

Add VH® Pad Thai Sauce along with egg, shrimp and chicken. Stir-fry for 3 minutes or until noodles and vegetables are well coated with sauce.
Step five

Garnish with remaining green onions, cilantro and lemon wedges.