Thai Stir-Fried Chicken with Vegetables (Kad Pad Noo Mai)

Demonstrated by: Audrey Wilson of AJ's Volcano Cottage on the Big Island. 
Featured in Simple, Ono, and Healthy on January 30, 2005.



Thai Stir-Fried Chicken with Vegetables (Kad Pad Noo Mai)

  • Cooking spray
  • 2 cloves garlic, minced
  • 2 cups sliced chicken breast
  • 1 tablespoon fish sauce
  • 3 tablespoons saltless soy sauce
  • 4 teaspoons Splenda® Granular
  • 2 cups shredded bamboo shoots
  • 2 bell peppers, sliced
  • 1 can (15 oz) can baby corn, drained
  • 1 can (12 oz) sliced water chestnuts, drained
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1 tablespoon sherry


  1. Spray wok with cooking spray.
  2. Sauté garlic until it turns golden brown.
  3. Add chicken; stir-fry until chicken is cooked.
  4. Add fish sauce, soy sauce, and Splenda®; stir to combine.
  5. Add bamboo shoots, bell peppers, baby corn, and water chestnuts; cook for one minute.
  6. Combine the cornstarch with water; stir into hot mixture.
  7. Remove from heat and stir in the sherry.
  8. Serve with brown rice.

Makes 6 servings.


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