This Chicken Pad Thai recipe uses ZENB Penne Pasta as the base for this delicious dish. You’ll enjoy the classic flavour combination while getting in a good source of protein. If you’d prefer to have a meatless dish, you can swap the chicken for firm tofu and enjoy the flavours just the same.

• • 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
• • 60ml fish sauce
• • 60ml fresh lime juice
• • 3 tablespoons low sodium soy sauce
• • 42g light brown sugar
• • 1 tablespoon sambal oelek (Asian chili garlic paste)
• • 2 tablespoons vegetable oil, divided
• • 453g boneless skinless chicken thighs, trimmed, cut into bite-size pieces
• • 1 red onion, thinly sliced
• • 1 red pepper, cut into thin strips
• • 1 green pepper, cut into thin strips
• • 2 green onions, thinly sliced
• • 22g chopped roasted, unsalted peanuts
• • 22g fresh coriander leaves

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water; drain. Whisk fish sauce, lime juice, soy sauce, brown sugar and sambal in small bowl. 

2.

Heat 1 tablespoon oil in large skillet on medium-high heat until shimmering. Add chicken; cook 10-12 min. or until browned and cooked through. Transfer chicken to clean plate.

3.

Heat remaining oil in same skillet. Add onions and peppers; cook 6-8 min. until tender-crisp. Add pasta, reserved pasta water, sauce mixture and chicken to skillet.  Mix gently until well combined. Sprinkle with green onions, peanuts and cilantro before serving.