Preparation Time: 15 minutes

Cook Time: 12 minutes

Cut: Boneless chicken


2 oz flat rice noodles
1/2 lb (225 g) boneless skinless chicken thighs
1 Tbsp (15 ml) canola oil
1 clove garlic, minced
1 tsp (5 ml) ginger powder
4 tsp (20 ml) lime juice
1 tsp (5 ml) hot pepper sauce or Thai sweet chili sauce
3 cups (750 ml) store bought broccoli slaw
1/2 cup (125 ml) store bought Pad Thai sauce


Soak noodles in hot water for 10 minutes.

Cut each chicken thigh in four. Heat oil in a skillet over high heat. Stir cook chicken for about 5 minutes or until just browned. Stir in garlic, ginger, lime juice, hot pepper sauce and broccoli slaw; continue cooking until chicken is cooked through (about 5-6 minutes). Add Pad Thai sauce, stirring until well blended.

Drain noodles well then divide onto two warm plates. Top with chicken and vegetable mixture.

Pad Thai sauce is available in jars in the Oriental section of most large grocery stores.