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4 servings, 1-3/4 cups each
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Garnish with chopped fresh cilantro. Serve with lime wedges.
For a meatless version, substitute cubed firm tofu for the chicken.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe had what sounded like great ingredients but the result was boring and tasteless....very, very bland. This sure isn't reminiscent of good pad thai. I followed the recipe exactly and now will have to figure out what to add to the leftovers to give it some taste.
I was a little apprehensive about this recipe at first using the Catalina Dressing. However, it turned out great! The only thing I would do differently is soak my noodle as little longer. It was the first time I had done rice noodles so I soaked them on the shorter time side. I did not add the bean sprouts because my grocery does not carry them due to a risk of e. coli. We did not miss them though. I will definitely make this again. I am also looking at the Thai peanut butter beef to make next!
This was good and easy to make. However, I had a package of 6.75 oz stick noodles and that was plenty! I would also soak them in salted water next time as it needed a little more seasoning.