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Stir Fried Pad Thai

Pad thai, the unofficial national dish of Thailand, is a complicated affair made from layers of rice noodles, lots of vegetables and a complex sweet and pungent sauce. In this recipe, using canned and pre-cut fresh ingredients, some of the work is done for you. This elaborate looking meal is on the table in less than 30 minutes, including cooking. As a sweetener, canned apricot nectar is also a great source of vitamin A.

Recipe by Canned Food Alliance
asian, thai, dinner, dairy free, sugar free, main-dish, chinese new year


  • 1 package (about 5 ounces) Pad Thai noodles or wide cellophane (bean thread) noodles
  • 1 tablespoon cornstarch
  • 1/2 cup canned apricot nectar
  • 1 can (about 14 ounces) reduced-sodium chicken broth
  • 1 1/2 tablespoons Thai fish sauce
  • 1 teaspoon canned Asian chili paste with garlic
  • 2 tablespoons minced garlic, jarred or fresh
  • Non-stick spray oil
  • 1 cup chopped onion
  • 1 package (8 ounces) sliced mushrooms
  • 1 package (8 ounces) broccoli slaw
  • 1 boneless and skinless chicken breast half (about 8 ounces), cut in small pieces
  • 8 ounces shelled and cleaned shrimp
  • Salt and black pepper to taste
  • 4 scallions, roots trimmed and sliced
  • 1/2 cup canned roasted peanuts
  • 1 lime, cut in 8 wedges


  1. Cover the cellophane noodles with boiling water and soak until they loosen, about 10 minutes.
  2. They will not fully soften.
  3. Drain and cover to keep moist.
  4. Mix the corn starch and apricot nectar until dissolved.
  5. Add the chicken broth, fish sauce, chili paste and garlic.
  6. Place a wok over high heat, spray with oil and stir-fry the onions until lightly browned.
  7. Add the mushrooms and stir-fry until they brown, and add the broccoli slaw and stir-fry until the broccoli is barely tender, about 1 minute.
  8. Transfer mixture to a bowl.
  9. Spray the wok with more oil, add the chicken and cook until browned and cooked through.
  10. Add the shrimp, and stir-fry until firm and opaque, about 1 minute.
  11. Add to the reserved vegetables.
  12. Stir the sauce mixture and add to the wok.
  13. Add the soaked noodles and cook until the noodles are fully softened and the sauce thickens; season with salt and pepper.
  14. Return the chicken, shrimp and vegetables to the wok, and stir-fry until everything is coated.
  15. Toss in the scallions and peanuts, and serve with lime wedges.