chick’n pad thai

chick’n pad thai

yield: 4 servings

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chick’n pad thai

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  • 8 ozrice noodle
  • 4 cupwater (boiling)
  • 4 tblspsoy sauce
  • 4 tblspmolasses, unsulfered
  • 2 tblsprice vinegar
  • 2 tblspketchup
  • 2 tblspfresh ginger root, minced
  • 1 tspsea salt
  • 1 tspcayenne
  • 2 tblspvegetable oil
  • 1 pkgteriyaki chick'n strips (no sauce)
  • 2 tblspgarlic, minced
  • 3 cupsbean sprouts
  • 4scallions, trimmed and sliced diagonally into 1" length
  • 4 tblsppeanuts, crushed and unsalted
  • 1/4 cupcilantro chopped
  • 2lime, cut into wedges

chick’n pad thai


For the noodles:
Cover pad thai noodles in boiling water for 5-7 minutes until just soft, drain, rinse in cold water and set aside.

For the sauce:
Whisk together soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne.

For the pad thai:
Heat 2 tblsp of oil in a large non stick fry pan over medium heat and pan fry the chick’n for 2-3 minutes until golden brown.

Add the garlic, stir and then immediately add the soy sauce-molasses mixture and bring to a simmer.

Stir to combine and add the bean sprouts and green onion, cook until bean sprouts start to wilt (approx 1 minute), add pad thai noodles toss to combine.

Garnish with peanuts ,chopped cilantro and a lime wedge.

comments (3)

  1. Joanne Hirsch |

    Your products are incredibly delicious! I don’t think you have to observe a vegan and/or vegetarian lifestyle to love these selections! I would like to see these carried in all grocery stores. Thanks so much for creating these gems for meatless dining.

  2. Wendy Wells |

    Hi! My husband recently suffered a heart attack so we have totally turned around our diet and lifestyle as a result. We have been on the lookout for healthy, lo-fat, low-sodium yet tasty products. We came across your crispy chicken in mandarin sauce. What a WINNER! I served them up for lunch with a cup of brown rice…I must admit I wanted to cut down on the sodium, so i replaced the sauce with my own ( honey, lemon juice and cayenne). We can’t wait to taste your other products!
    Regards, Wendy

  3. Judi |

    My daughter has Fibromyalgia/Chronic Fatigue. She has been a vegan for a year now hoping to turn her illness around. I have a hard time finding good tasty recipes for her. She misses breaded chicken I use to make her. I found your recipe for chicken scallopini and she loved it, tasted exactly like real chicken. I decided to bread the same chicken and fry it up. You could not tell the difference from the one I use to make her and she is thrilled to be eating it again. Thank you, excited to try the beef recipes next.

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Love pad thai? Have we got a recipe for you!  A handful of fresh ingredients, gardein’s teriyaki chick’n strips, and thirty minutes are all you need to get your first-class ticket to the flavors of Thailand. You won’t ever have to leave the comfort of your own home with this great vegetarian dinner idea! Why order out when you can make this healthier and delicious vegetarian dinner on your own? If you’ve been searching for vegetarian dinner ideas that pop with flavor, color, and life, they are all here in this recipe for one of Thailand’s national dishes. Leave a comment below and tell us your story!


“Sensory overload” are two words to describe chick’n pad thai. A delicious meal that looks and smells amazing, adding gardein’s teriyaki chick’n strips means that you are making a healthier, dairy-free vegetarian meal that everyone can enjoy. A little bit of cayenne goes a long way in giving some kick to this vegetarian meal, while the salt, ketchup, molasses, and soy sauce create a perfect taste. If the snap and pop of the pan isn’t enough to piqué an interest or two, then the aroma definitely will.

Go on – make a meal so healthy and delicious that your family and friends will be clamoring for more of your vegetarian dinner ideas. Share your thoughts with us on how you made this recipe your own.