Chicken Pad Thai

Chicken Pad Thai

fresh ingredients


  • 12 oz
  • 8 oz
    rice noodles
  • 2 oz
    green onion
  • 4 oz
  • 12 pcs
    bell pepper
  • 3 oz
    bean sprouts
  • 2 oz
    Thai basil
  • 2 oz
    onion garlic mix
  • 12 pcs
  • 2 oz
  • 12 oz
    Zest Pad Thai sauce

Kitchen Items Needed

Large pot to boil water for noodles

Large skillet

Bowl for chicken

Cutting board & knife

Vegetable peeler (optional)

Paper towel

Colander/strainer for noodles

Wooden spoon/tongs for stirring

cook along



Fill large size pot with salted water & start to boil; 

Cut chicken into bite size pieces. Set aside in a bowl;

Slice the scallion lengthways into 2” thin pieces;

Grate or julienne the carrots into thin strips (peeling optional);

Core & slice peppers into thin pieces;

Roughly chop peanuts;

Remove basil leaves from stems & finely chop;

Slice the lime into wedges.

1Prepare Noodles

Cook noodles in boiling water for 3 minutes, or until noodles are al dente. Drain, quick rinse with cold water & set aside.

2Cook Chicken & Veggies

In a large skillet, heat oil over medium high heat. Add chicken & peppers with the garlic & onion mixture - cook for 5-7 minutes stirring frequently until the chicken is cooked through. Add the bean sprouts, carrots, scallion & drained noodles. Coat noodles, veggies & chicken in Zest Pad Thai sauce & cook for an additional 2 minutes. Remove from heat. 

3To Serve

Divide into plates or bowls, garnish with chopped peanuts, basil & lime wedge!