Pad Thai


Pad Thai with chicken that is quick and simple to make. Served with linguine and roasted peanuts, this is just like it came from a restaurant.

Pad Thai

Minutes to Prep 15

Total Minutes 22

Serves 5

Difficulty 4



  • 1/4 cup ketchup
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons honey
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1/2 to 1 teaspoonsriracha
  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 1 tablespoon canola oil or other vegetable oil
  • 1 (8 ounces)boneless, skinless chicken breast
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped dry roasted peanuts
  • Lime wedges


COMBINE ketchup, ginger, honey, lime juice, soy sauce and sriracha in a small bowl.

PREPARE pasta according to package directions. Drain, reserving about 1/2 cup cooking water.

HEAT oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, for 4 minutes or until browned on all sides. Stir in ketchup mixture; cook for 1 minute. Stir in pasta and add enough cooking water to moisten all ingredients. Add cilantro and peanuts; toss well.

SERVE sprinkled with additional cilantro and peanuts with lime wedges on the side.