Everyone needs a great Pad Thai in their life. This quick and easy version is a weeknight favourite when time is tight. Heat up the wok and make this faster than ordering takeaways!
What do I need ?
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.
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
210 g pouch 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
⅓ cup roasted peanuts, roughly chopped
Lime or lemon wedges (optional)
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How do I make it ?
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.
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.
Add the beaten eggs and stir-fry until just scrambled and set.
Reduce the heat to medium. Add the cooked noodles and Wattie’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.
Serve in bowls garnished with the remaining chopped peanuts and a wedge of lime or lemon, if wished.
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