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Chicken Pad Thai with DA BOMB Ghost Peanuts

July 11, 2017

Chicken Pad Thai with DA BOMB Ghost Peanuts

Peanut Sauce:

  • 1/4 cup (60 ml) chicken broth or water
  • 3 tbsp (45 ml) rice vinegar
  • 3 tbsp (45 ml) crunchy peanut butter
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) fish sauce

Pad Thai:

  • Two chicken breasts, cubed
  • 2 tbsp (30 ml) soy sauce
  • 1/2 lb (225 g) wide rice noodles
  • 6 green onions, thinly sliced (white and green parts separated)
  • 4 cloves garlic, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 tsp (5 ml) sambal oelek
  • 2 tbsp (30 ml) vegetable oil
  • 1 egg, slightly beaten
  • ¼ cup crushed DA BOMB Spicy Ghost Pepper Nuts
  • 3-4 chopped and sautéed Thai chiles (optional)
  • Finely chopped basil or cilantro
  • Lime wedges

Peanut Sauce:

  1. In a bowl, combine all the ingredients.
  2. Set aside.

Pad Thai:

  1. In a separate bowl, combine the chicken with the soy sauce. Refrigerate.
  2. Place the noodles in a large bowl of boiling water. Let soak for about 10 minutes; the noodles should be very al dente. Rinse and drain. Set aside.
  3. In a skillet, brown the chicken cubes in a tablespoon of oil over medium heat, adding some of the soy sauce during cooking.
  4. In a separate wok or large skillet, soften the white parts of the onions, the garlic and ginger with the sambal oelek in a tablespoon of oil over medium-high heat.
  5. Add the cooked chicken, noodles, beaten egg and the peanut sauce. Cook for 3 minutes, stirring until the noodles and chicken are thoroughly coated with the sauce. Adjust the seasoning. Add chicken broth, if needed. Sprinkle with the green parts of the onions and crushed DA BOMB Ghost Pepper Nuts. Serve with lime wedges and garnish with chopped basil or cilantro.




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