Chicken Pad Thai

Thai Entrée
30 min.
4 Servings
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Ditch the delivery tonight and make your own Thai food with this recipe for endlessly craveable chicken pad Thai.


  • 4 cloves garlic
  • 2 eggs
  • 1 bunch green onions
  • 1 cup Market District roasted salted peanuts
  • 2 limes
  • 1 lb. Nature’s Basket boneless skinless chicken thighs
  • 1 lb. Annie Chun’s Pad Thai rice noodles
  • 2 tsp. vegetable oil
  • 2 cups Market District Pad Thai sauce
  • 4 oz. Giant Eagle coleslaw mix


  Prep Time: 10 min. • Cook Time: 20 min.

Bring a pot of water to a boil. Peel and chop the garlic. Crack and whisk the eggs. Thinly slice the green onions. Chop the peanuts. Juice one of the limes and cut the other into wedges. Dice the chicken into 1-inch cubes.

Add the noodles to the boiling water and cook for 4 minutes. Strain and rinse under cold water.

In a frying pan, heat vegetable oil on medium-high heat. Once heated, add the chicken. Cook for 8-10 minutes stirring every few minutes. Once cooked, add the Pad Thai sauce and noodles. Stir the noodles around in the sauce and add the eggs. Cook until eggs are cooked and incorporated throughout, about 2 minutes. Fold in the coleslaw and green onions and cook for another 2 minutes or until coleslaw is soft. Turn off heat and toss in lime juice. For food safety, cook chicken to an internal temperature of 165°F.

Serve noodles with lime wedges and chopped peanuts on top.

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