Pad Thai with Asparagus and Chicken

This traditional noodle dish of Thailand can be made spicier by adding more red chili flakes. Rice noodles are sold in the Asian section of supermarkets.

Serves: 4
Prep Time: 25 minutes
Cook Time: 12 minutes


8 oz (250 g) medium rice noodles 2 tbsp (25 mL)vegetable oil 12 oz (375 g) boneless skinless Ontario Chicken Breasts 4 cloves garlic, minced 12 oz (375 g) Ontario Asparagus, trimmed and cut diagonally in 2-inch (5 cm) pieces 2 eggs, beaten 3 green onions, chopped Sauce 3 tbsp (45 mL) each: lime juice and chicken broth 2 tbsp (25 mL) each: soy sauce, granulated sugar and ketchup 1/2 tsp (2 mL) red chili flakes Garnishes 2 cups (500 mL) fresh Ontario Bean Sprouts, blanched 2 tbsp (25 mL) chopped toasted Ontario Peanuts Coriander sprigs

Cooking Instructions:

Soak noodles in hot tap water for 25 minutes. Drain well and set aside. Sauce: Combine lime juice, broth, soy sauce, sugar, ketchup and chili flakes; set aside. Cut chicken into thin strips. In large skillet, heat oil over high heat. Add chicken and garlic; stir-fry until lightly browned, about 2 minutes. Add asparagus; cook for 2 minutes. Add beaten eggs; cook, stirring, for 30 seconds. Add noodles to skillet and mix well to combine. Pour in sauce; cook, stirring, until noodles are soft and tender, 4 to 5 minutes, (if noodles appear dry, add a little more broth). Stir in green onions. Garnish: Serve immediately topped with bean sprouts, peanuts, and coriander.