HomeRecipesPantry Pad Thai
Pantry Pad Thai
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Ingredients
12 pkg (14 oz/400 g)
rice vermicelli noodles
8 cups
boiling water, or enough to soak noodles
14 cup
natural peanut butter, or nut butter alternative
12 cup
water
1 tbsp
low-sodium soy sauce
12 lb (225 g)
boneless, skinless chicken breast, about 1 breast
12 tbsp
oil
4 cups
frozen mixed vegetables
2
eggs
Black Pepper, to taste

Toppings (optional): Chopped peanuts, sliced green onions, lime wedges

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a large bowl, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Every couple of minutes, give the noodles a stir to ensure they are evenly cooked. Noodles take approximately 6 min to cook until tender. Drain and rinse noodles under cold water. 
  2. Meanwhile, in a bowl, whisk together peanut butter, water, soy sauce, and seasoning. Set aside.  
  3. Cut chicken into bite-sized pieces. In Wok, heat oil over medium-high heat. Add chicken and frozen vegetables. Cook about 10 min or until chicken is cooked and vegetables are heated through. 
  4. In a small bowl, whisk eggs. 
  5. Reduce heat to low-medium. Add cooked noodles and reserved sauce to wok. Using tongs, mix well, and loosen noodle strands to avoid having them clump together. 
  6. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the wok, about 1 min. Season with pepper to taste,  and serve immediately, adding toppings as desired.
Tips

The sauce thickens quickly if not eaten immediately—add more water to thin out, as needed. 

Perfectly Balance Your Plate

This is a perfectly balanced plate. 

Nutritional Information

Per serving: Calories 500, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 165 mg, Sodium 360 mg, Carbohydrate 67 g (Fibre 5 g, Sugars 13 g), Protein 25 g.

Pantry Pad Thai
20 min
4 servings
$3.10/serving
What you'll need
Pad Thai Seasoning (Pack of 3)Pad Thai Seasoning (Pack of 3)
Pad Thai Seasoning
(Pack of 3)
42 Reviews
$13.95
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
20 Reviews
$152.95
HomeRecipesPantry Pad Thai
Pantry Pad Thai
Pantry Pad Thai
Share it!

Ingredients
12 pkg (14 oz/400 g)
rice vermicelli noodles
8 cups
boiling water, or enough to soak noodles
14 cup
natural peanut butter, or nut butter alternative
12 cup
water
1 tbsp
low-sodium soy sauce
12 lb (225 g)
boneless, skinless chicken breast, about 1 breast
12 tbsp
oil
4 cups
frozen mixed vegetables
2
eggs
Black Pepper, to taste

Toppings (optional): Chopped peanuts, sliced green onions, lime wedges

20 min
4 servings
$3.10/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. In a large bowl, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Every couple of minutes, give the noodles a stir to ensure they are evenly cooked. Noodles take approximately 6 min to cook until tender. Drain and rinse noodles under cold water. 
  2. Meanwhile, in a bowl, whisk together peanut butter, water, soy sauce, and seasoning. Set aside.  
  3. Cut chicken into bite-sized pieces. In Wok, heat oil over medium-high heat. Add chicken and frozen vegetables. Cook about 10 min or until chicken is cooked and vegetables are heated through. 
  4. In a small bowl, whisk eggs. 
  5. Reduce heat to low-medium. Add cooked noodles and reserved sauce to wok. Using tongs, mix well, and loosen noodle strands to avoid having them clump together. 
  6. Add whisked eggs, stir into noodles very well, and cook, stirring constantly and scraping the bottom of the wok, about 1 min. Season with pepper to taste,  and serve immediately, adding toppings as desired.
What you'll need
Pad Thai Seasoning (Pack of 3)Pad Thai Seasoning (Pack of 3)
Pad Thai Seasoning
(Pack of 3)
42 Reviews
$13.95
Wok & Glass LidWok & Glass Lid
Wok & Glass Lid
20 Reviews
$152.95
Tips

The sauce thickens quickly if not eaten immediately—add more water to thin out, as needed. 

Perfectly Balance Your Plate

This is a perfectly balanced plate. 

Nutritional Information

Per serving: Calories 500, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 165 mg, Sodium 360 mg, Carbohydrate 67 g (Fibre 5 g, Sugars 13 g), Protein 25 g.

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