Creamy Peanut Pad Thai

25 4 servings, 1-3/4 cups (425 mL) each
Recipe By
(31) 24 Reviews
Prep Time
Total Time

4 servings, 1-3/4 cups (425 mL) each

Why spend extra money on takeout when you can create the same flavours of this restaurant-inspired favourite at home?

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What You Need

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Make It

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  • Cook noodles in boiling water 5 min. or until tender. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is done. Stir in egg; cook and stir 30 sec. or until set.
  • Drain noodles. Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well. Add sprouts and onions; toss lightly. Sprinkle with nuts.

Special Extra

For added flavour, top with chopped cilantro. Serve with lime wedges.


For a meatless option, substitute cubed firm tofu for the chicken.


  • 4 servings, 1-3/4 cups (425 mL) each

Nutritional Information

Serving Size 4 servings, 1-3/4 cups (425 mL) each
Calories 530
% Daily Value
Total fat 18g
Saturated fat 3.5g
Cholesterol 125mg
Sodium 730mg
Carbohydrate 61g
Dietary fibre 3g
Sugars 5g
Protein 32g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

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  • bloder |

    I enjoyed this recipe but it was not like the pad thai I've had at restaurants. Next time I would make it with less peanut butter.

  • portiss |

    LOVED THIS!!!! Followed the advice of some of the other reviews & only used 1/2 of the peanut butter. We tend to like our dishes on the mild side & really enjoyed this, can understand why some would spice it up, but it was perfect for us, will definitely make again.

  • rnmacken |