All Recipes

Quick and easy chicken Pad Thai

Prep

15-30 mins

Total

30 MIN

Servings

4 Servings

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.

You May Also Like