All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
There’s nothing wrong with being classic. Like this classic chicken pad thai. We combine chicken strips with a sweet chili sauce, a bit of chili oil, and the hit parade of cilantro, lime, peanuts, and green onion over a bed of rice noodles. Simple. Delicious. Definitely classic.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem and coarsely chop cilantro. Quarter lime. Mince garlic. Trim and thinly slice white portions of green onions. Slice remaining green portions on an angle. Coarsely chop peanuts. Rinse chicken breasts and pat dry. On a separate cutting board, slice chicken into ¼” strips.
Cook the Noodles
Add noodles to boiling water and cook 4 minutes, stirring often. Drain noodles in colander and run cool water over them. Transfer back to pot, toss with 1 tsp. olive oil to prevent sticking, and set aside. Running cool water over pasta stops the cooking process, which keeps noodles from getting mushy.
Cook the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Season sliced chicken with 1 tsp. salt and 1 tsp. pepper. Add chicken to hot pan and cook 5-6 minutes, or until lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate and wipe pan clean.
Sauté the Vegetables
Return pan to medium-high heat and add 1 tsp. olive oil, garlic, white portions of green onions, and carrots. Cook 2 minutes, or until vegetables just begin to soften. Cooking garlic, green onions, and carrots in oil before adding noodles brings out their aromatic qualities and also flavors the oil.
Finish the Pad Thai
Add noodles, chicken, chili oil (add to taste - it's spicy!), sweet chili sauce, and fish sauce to pan. Stir and toss until all ingredients are combined and heated through, about 2 minutes.
Plate the Dish
Place finished pad thai on a plate or in a shallow bowl. Garnish with peanuts, green portions of green onions, cilantro, and lime quarters.
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