Chicken Pad Thai with Sweet Peppers

Delete all your takeout apps. A fresh stir-fry makes everybody happy, with tender rice noodles and sweet peppers in a tangy sauce.

What You Get

Brown rice noodles  

Sweet peppers 

Shallot or spring onion 

Cilantro 

Jalapeño pepper (optional) 

Lime 

Cut chicken breast (see note below) 

Pad Thai sauce 

Crushed peanuts 

What You’ll Need

Eggs (optional) 

Vegetable oil 

Salt 

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Bring a pot of water to boil. Set the noodles by the stove, but don’t add them yet (they cook quickly). 

Step 2

Meanwhile, seed and slice the sweet peppers. Slice the shallot. Pick the cilantro leaves and toss the stems. Mince the jalapeño. Cut the lime into wedges for serving. Crack 2 eggs into a small bowl, if using, and whisk to combine. 

Step 3

In a large wok or frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the sweet peppers and shallot and stir-fry until they start to brown but still have some crunch, 3 to 5 minutes. Add the jalapeño to taste and stir until fragrant, 30 seconds. Transfer to a plate and set aside. Return the pan to the heat, and warm 1 tablespoon vegetable oil. Add the chicken, season with salt, and stir-fry until no longer pink at the center, 5 minutes. Transfer to the plate with the vegetables.

Step 4

If using the eggs, return the pan to low heat, and add 1 teaspoon vegetable oil. Add the eggs and scramble, 1 to 2 minutes. Return the chicken and vegetables to the pan. Remove from the heat.  

Step 5

Add three-quarters (about 6 oz) of the noodles to the boiling water and cook just until they start to soften, 1 minute or according to package instructions. Rinse and drain the noodles. Return the pan with the chicken to low heat, and add the noodles, along with the pad Thai sauce, and stir to combine and warm through, 1 to 2 minutes. 

Step 6

Heap the pad Thai into bowls and sprinkle with the peanuts and cilantro leaves. Serve warm, with the lime wedges for squeezing. 

Note: The chicken arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.