RECIPE: Pad Thai

Pad Thai from Thai Palace

Tonight on CTV Windsor, we brought in our friend Ray Anderson of Thai Palace to showcase a traditional dish: Pad Thai.

The Pad Thai will be featured on Thai Palace’s Eat Your City Restaurant Week menu, which takes place August 11-17, 2014.


  • 400g Thai Rice Noodle Sticks
  • 250ml Ray’s Original Pad Thai sauce
  • 1 cup bean sprouts
  • 1 egg
  • 250g boneless chicken
  • 2tsp vegetable oil
  • 1 slice of lime
  • 1/4 cup peanutes, grounded


  1. Soak the rice noodles in warm water for 15 minutes. Pre-cook your chicken, or substitute with any protein of choice. Cut the meat into small pieces.
  2. Add oil into a non-stick frying pan, bring to high heat. Crack the egg and scramble. Cook the rice noodle in boiling water for 3 minutes. Drain water and add to frying pan.
  3. Add the sauce, bean sprouts and chicken. Stir fry for up to 2 minutes or until well mixed. Add hot sauce for preferred spice level. Pour onto a serving plate. Garnish with lime and ground peanut.


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