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VH® Pad Thai


Serves: 4
Preparation Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: No marinating required

Average Rating (3):
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Nutritional Information
 
VH® Pad Thai

  • 1/2 tsp (2.5 mL) + 1/2 tbsp (7 mL) vegetable oil
  • 1/2 lb (250 g) boneless, skinless chicken breasts, thinly sliced
  • 1/2 package rice noodles, small size, cooked
  • 2 eggs, lightly beaten
  • 3 tbsp (45 mL) green onion, thinly sliced
  • 1/2 cup (125 mL) bean sprouts
  • 1 jar (355 mL) VH® Pad Thai Sauce
  • 3 tbsp (45 mL) chopped, roasted unsalted peanuts (optional)

Per Serving: 275g (Serves: 4)


Amount % Daily Value
Calories 390
Total Fat (g) 14 22%
Saturated Fat (g) 3 16%
+ Trans Fat (g) 0.2
Cholesterol (mg) 250 83%
Sodium (mg) 480 20%
Carbohydrates (g) 44 15%
Fibre (g) 3 12%
Sugars (g) 18
Protein (g) 23


Source: ESHA Nutrient Database

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  1. Heat 1/2 tsp (2.5 ml) oil in medium frying pan. Cook egg, stirring occasionally, until fully cooked, white and yolk are set (1-2 minutes). Remove from pan and roughly dice into 0.2˝(1/2 cm) pieces. Set aside.
  2. Heat 1/2 tbsp (7 ml) oil in large frying pan. Add sliced chicken and stir-fry until cooked, approximately 7-10 minutes.
  3. Add bean sprouts, egg, 2 tbsp green onion and softened noodles to pan along with sauce. Stir-fry for another 2-3 minutes until noodles are tender and coated with sauce.
  4. Serve with remaining green onions and peanuts.