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Chicken Pad Thai Recipe w/ Wicked Thai Maple Ginger Sauce!

My Pad Thai recipe is sooooo good! You better try it for lunch or dinner!

Ingredients :

  • 1lb of chopped chicken breast 
  • A bunch carrots – shredded
  • A bunch of bean sprouts
  • A bunch of fresh cilantro – chopped
  • A bunch of chives – chopped
  • 3 cloves of fresh garlic – minced
  • A small stem of fresh ginger – minced 
  • 4 tbsp lime juice
  • A bunch of unsalted peanuts – chopped
  • 700g of rice noodles (preferably medium sized)
  • 3 eggs
  • Wicked Thai Maple Ginger Sauce 350ml!
  • 4 tbsp of canola oil

Alright, you have all your ingredients prepped, cut, chopped, minced. Your all set!

In a bowl, fill with lukewarm water & add your noodles. Let them sit there until soft. They simply just hydrate.

Set your pan to high heat & add oil. Add garlic & ginger, cook for 30 seconds. 

(You want your pan to be super hot!)

Then, add chicken to the pan, salt & pepper. Cook until golden brown. Add your chives, carrots and mix all together.

Move the cooked ingredients to one side of the pan & drizzle oil on the blank side of the pan. Crack 3 eggs, salt & pepper, then scramble until the eggs are cooked. 

Add Wicked Thai Maple Ginger Sauce to the pan & let it simmer for a minute. Then add your noodles. (Do not cook the noodles, soaking them is all you need.) 

Mix all together in the hot pan for 5-7 minutes until all noodles are touched with sauce.

Top with bean sprouts, peanuts, fresh cilantro. 

Serve hot with a squeeze of lime juice.

Always using local ingredients from the market in Millbrook, Ontario. A big thank you to Suzanne’s Hot Stuff for the collaboration on the Wicked Thai Maple Ginger Sauce 350ml.

You can purchase it here.