Made in the Microwave Pad Thai

Chef Michael P. Clive

DATE: Tuesday, February 21st, 2012


  1. 1lb. boneless, skinless chicken breast
  2. 3 tbsp Thai red curry rub
  3. 8 oz rice noodles
  4. 1 cup chicken stock
  5. 2 garlic cloves, minced
  6. 3 green onions, sliced
  7. 1 red pepper, sliced
  8. 1 carrot, grated
  9. 1 cup coconut milk
  10. 3 tbsp ketchup
  11. 1 tsp chili flakes
  12. 2 cups bean sprouts
  13. Coarsely chopped cilantro and peanuts with lime wedges (optional)



  1. Dice chicken into 1/2-in. (1-cm) pieces. Combine chicken and rub in a microwaveable casserole dish; mix well.  Microwave, covered, on a power level of 10 for 4 minutes; stir to separate chicken.
  2. Break noodles in half. Add noodles, stock and garlic to dish. Microwave, covered, on power 10 for 14–16 minutes or until noodles are tender, stirring twice during cooking using tongs to separate noodles.
  3. Meanwhile, on a clean cutting board, slice green onions. Add the sliced peppers, carrot, coconut milk, ketchup and chili flakes to the dish; stir. Microwave, covered, on power 10 for 2–3 minutes or until sauce is hot. Carefully remove dish from microwave. Stir in onions and bean sprouts. Garnish with peanuts, cilantro and lime wedges, if desired.

Instant Poll

Are you travelling on the Thanksgiving long weekend?


Contests & Features

feature feature feature feature feature feature