When I'm craving a comforting, exotic dish without spending hours in the kitchen, I turn to this chicken pad thai recipe that's ready in minutes. Tender rice noodles, crisp vegetables, and juicy chicken, all coated in La Bangkok, our sugar-free teriyaki sauce from FitCook Foodz. A real treat that lets you travel without leaving home!
Portions: 2 pad thaï
Preparation time: 15 mins
Cooking time: 6 mins
Ingredients & Quantities:
- 2 cups (500 mL) rice vermicelli, cooked
- 325g chicken thighs
- 1 tbsp (15 ml) grated ginger
- 2 tbsp. (30 ml) cornstarch
- ¼ cup (60 ml) The Bangkok, Sugar-Free Sweet Chili Thaï Sauce by FitCook Foodz
- 1 red bell pepper, chopped
- 2 cups (500 mL) snow peas
- 2 tbsp. (30 mL) fresh cilantro, chopped
- 1 tbsp (15 mL) sesame seeds
Steps:
- On a plate, put the chicken thighs, ginger and cornstarch. Season with Salt & Pepper and mix well to coat.
- In a frying pan over high heat sprayed with oil, put the contents of the plate. Cook for 2 minutes.
- Add the bell pepper and snow peas to the pan. Continue cooking for an additional 3 minutes.
- At the end of cooking, add La Bangkok to the pan. Mix well to coat.
- Serve the contents of the pan with the rice vermicelli, fresh coriander and sesame seeds.
Tip:
I love making a bed of rice vermicelli at the bottom of the plate and then serving the stir-fry on top. Before adding the contents of the pan, I cut the rice vermicelli using scissors. In this way, it will be easier to eat the pad thai and there will be roughly the same amount of vermicelli in each bite!
