I picked up a jar of Primo’s Gourmet Food Co. Thai Peanut pad thai - sauceSauce at Whiskey Flat festival in Kernville, CA.  They also sell online and at other street fairs in California.   Their sauce has a spicy kick.  I had not tried the peanut sauce before and was looking forward to making pad thai.  This recipe was so fast that I was able to whip up an entire meal after work in about 30 minutes.    Normally I would use fresh bean sprouts, but the local grocery store was out.  I used canned bean sprouts, and it can out fine.


  • 1 13 oz. jar Thai Peanut Sauce (such as Primo’s Gourmet Food pad thai - ingredientsCo.)
  • 1 lb. boneless skinless chicken breast cut into bite sized pieces
  • 13 oz. bean sprouts
  • 1 bunch green onions, chopped
  • 8 oz. rice noodles
  • 1 cup peanuts


In a large skillet over medium heat, cook chicken until no longer punk.  Add bean sprouts, onions, and peanut sauce.

pad thai - chicken

pad thai - in pan

pad thai - chicken and veg




In a separate sauce pan, bring 6 cups of water to boil.  Add rice noodles.  Boil for 5-6 minutes until noodles are soft.  Drain and rinse.

pad thai - noodles


Add noodles to chicken mixture.  Stir.

pad thai - finished

Top with peanuts.

pad thai - plated

Serve with salad and egg rolls.