Prep
15-30 MINS
Cook
15 MIN
Ingredients
200 g
Dry thick Pad Thai rice noodles
1 tbsp
Peanut oil
1 medium
Onion, halved and sliced lengthwise
400 g
Skinless chicken breast fillets, cut into strips
2
Eggs, beaten
1 pouch
210 g Wattie's wok creations Pad Thai stir-fry sauce
2
Spring onions, sliced on an angle
100 g
Bean sprouts
-
Handful of fresh coriander leaves, chopped
1/3 cup
Roasted peanuts, roughly chopped
-
Lime or lemon wedges (optional)
Instructions
Step 1
Cook the noodles in plenty of boiling water for approx. 5-7 minutes or until just tender (or according to directions on the packet). Drain. Refresh in cold water and drain again.
Step 2
Heat peanut oil in a wok or frying pan over medium heat. Add the onion and stir-fry until it starts to soften. Increase the heat to high. Add the chicken strips and stir-fry until golden and nearly cooked.
Step 3
Add the beaten eggs and stir-fry until just scrambled and set.
Step 4
Reduce the heat to medium. Add the cooked noodles and Watties's WOK Creations Pad Thai Stir-Fry Sauce. Toss for 1-2 minutes until the noodles and chicken are coated and sauce is hot. Toss through the spring onions, bean sprouts, coriander and half the chopped peanuts.
Step 5
Serve in bowls garnished with the remaining chopped peanuts and a wedge of lime or lemon, if wished.