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Recipe Pad Thai

Pad Thai

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    15 mins

Asian Food Chicken Vegetable Tofu Rice or Noodle Seafood Lunch Dinner Less Than 30 mins

What You Will Need

Ingredients

  • 8 oz. Thai rice noodles
  • 2 Tbsp. cooking oil
  • 2 oz. cooked chicken, shredded
  • 3 oz. shrimp, peeled
  • 1 oz. onions, julienned
  • 2 oz. dried onion slices
  • 1 oz. red bell pepper, julienned
  • 1 oz. green onions, chopped
  • 2 eggs, beaten
  • 1 oz. Chinese chives, chopped
  • 2 oz. bean sprouts
  • 2 oz. fried tofu, cut into pieces
  • 2 Tbsp. roasted peanuts, chopped
  • 2 lime wedges

Seasoning

  • 4 Tbsp. Lee Kum Kee Pad Thai Sauce
  • 1 Tbsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
  • 1/2 tsp. salt

Made with
Lee Kum Kee products

Pad Thai Sauce 8 oz

Ready Sauces

Pad Thai Sauce
Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)

How to make it

  1. Soak the Thai rice noodles in boiling water for about 10 minutes until they become soft. Drain and put them aside.
  2. Add 1 Tbsp. of cooking oil to the hot pot. Stir-fry the shredded chicken and the peeled shrimp until golden brown, then take them out and put aside.
  3. Add 1 Tbsp. of cooking oil into the hot pot, stir-fry the julienned onions, dried onion slices, red bell peppers, and green onions until fragrant. 
  4. Add the beaten eggs to the vegetables, scrambling and breaking them into small pieces until they’re just done. 
  5. Add the Thai rice noodles, Chinese chives, bean sprouts, peeled shrimp, shredded chicken, fried tofu, and seasoning sauce, then quickly stir.
  6. Topped with fried peanuts and lime wedges on the side of the dish. Ready to Serve.

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