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Pad Thai
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Pad Thai

Impress your family by serving up a seriously delicious Pad Thai. This combination of spice and tangy Thai flavours are perfect with chicken or seafood.

Makes 4
Prep Time 15 minutes
Cook Time 20 minutes
Ingredients
1 onion
1 carrot
2 Spring onions
1 egg, beaten (optional)
150-200 g dry flat rice noodles
250 g skinless chicken breast, cut into strips
200 g frozen uncooked prawn cutlets, thawed
210 g pouch Wattie's Wok Creations Pad Thai Stir-Fry Sauce
¼ cup roasted peanuts, chopped (optional)
½ cup bean sprouts (optional)
lime wedges

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Pad Thai

Create the perfect Pad Thai at home. This sweet & sour style sauce brings rice noodles to life. Add chicken, prawns, spring onion, bean sprouts and egg to enjoy the tantalising taste of Thailand.

*AC Nielsen - Ambient Cooking Sauces - Stir Fry Segment - MAT Data to 25/03/18

Method
Step 1
1. Prepare and thinly slice onion, carrot and spring onions.
Step 2
2. To make the optional omelette: Heat a dash of oil in a small frying-pan. Pour in the egg and cook until set. Fold omelette in half and turn onto a board. Cut into strips. Set aside and keep warm.
Step 3
3. Soak rice noodles as per instructions on the pack.
Step 4
4. Heat a dash of oil in a wok or heavy based frying-pan. Add chicken strips and onion and stir-fry until chicken is nearly cooked. Add carrot, spring onion and prawns. Reduce heat and pour over Wattie's Wok Creations Pad Thai Stir-Fry Sauce. Continue cooking until prawns are cooked and vegetables tender.
Step 5
5. Toss through drained rice noodles, sliced omelette and bean sprouts. Garnish with chopped roasted peanuts and a lime wedge on the side.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion
1 carrot
2 Spring onions
1 egg, beaten (optional)
150-200 g dry flat rice noodles
250 g skinless chicken breast, cut into strips
200 g frozen uncooked prawn cutlets, thawed
210 g pouch Wattie’s Wok Creations Pad Thai Stir-Fry Sauce
¼ cup roasted peanuts, chopped (optional)
½ cup bean sprouts (optional)
lime wedges
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