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A Tasty Repast: Pad Thai Sauced Veggies & Chicken

I worked for Thai Importer,, for a number of years helping run the warehouse. This year I am pitching in for the Christmas rush – helping people around the world get lots of tasty Thai (and other specialties) food! Working in the warehouse is hard work indeed – ooh, how I had forgotten it can tire you out 😀 Ah well, that just left me very hungry for a tasty dinner!

I had been gifted a bottle of a newer type of Pad Thai sauce they are importing in yesterday. Yum! This stuff has to be the best tasting commercial sauce around. It is thick with a nice hint of heat. I think it would be awesome to dip tater tots in it…hehheh! The brand is Maxchup Pad Thai Sauce.


Pad Thai Sauced Veggies & Chicken Over Jasmine Rice


1 16-ounce bag frozen sliced bell peppers (tri-color)

1 large onion, chunky cut

1 13-ounce can chicken, drained

1/4 cup vegetable oil

1 10-ounce bottle Pad Thai sauce (see above)

1 1/2 cups uncooked Jasmine rice


In a medium heavy sauce pan bring 3 cups water to a boil. Add in the rice, stirring well. Lower the heat to low, tighty cover and cook for 20 minutes.

Meanwhile heat up a large non stick skillet with deep sides over medium high heat. Add in the oil then the vegetables. Crank up the heat higher if needed and stir fry the veggies till as tender as you like. Personally, I gave the veggies a high blast of heat for about 5 minutes stirring then dropped the heat to medium so as to not burn. Once perfect toss in the chicken and crumble in, stirring for a minute or till warm. Lower the heat to medium low and stir in the bottle of sauce. Let warm through.

Fluff up the rice and divvy up on plates, then top with sauce.

Served with mini eggrolls.

Serves 3-4.


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