Chicken pad Thai
Prep
0-15 mins
Total
40 MIN
Servings
2 Servings
Ingredients
300 g
Pack Amoy straight to wok ribbon rice noodles
-
A sachet Amoy pad Thai stir fry sauce
2 tbsp
Amoy light soy sauce
2
Chicken breasts, cut into cubes
1/2 tbsp
Vegetable oil
1
Large egg, beaten
3
Spring onions, sliced (a handful)
1 tbsp
Roasted peanuts, roughly chopped (a small handful)
15 g
Fresh coriander, chopped (a handful)
-
Lime juice, to taste
Instructions
Step 1
Stir fry the chicken with the oil until thoroughly cooked
Step 2
Add the noodles and fry until separated
Step 3
Add the beaten egg, and cook for 20 seconds before tossing through the Amoy pad thai stir fry sauce, soy sauce and spring onions and heat through
Step 4
Serve immediately sprinkled with peanuts, coriander and lime juice
