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Quick and Easy Chicken Pad Thai
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!
Makes 4
Prep Time 15 minutes
Cook Time 15 minutes
Easy
Ingredients
200g dry thick Pad Thai rice noodles
1 Tbsp peanut oil
1 medium onion, halved and sliced lengthwise
400g skinless chicken breast fillets, cut into strips
2 eggs, beaten
210g pouch Wattie's WOK Creations Pad Thai Stir-Fry Sauce
2 Spring onions, sliced on an angle
100g bean sprouts
Handful of fresh coriander leaves, chopped
⅓ cup roasted peanuts, roughly chopped
Lime or lemon wedges (optional)
NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 290g | ||
|---|---|---|
| Energy | 1750kJ | |
| Protein | 32.0g | |
| Fat, total | 15.3g | |
| - saturated fat | 2.9g | |
| Carbohydrate | 35.7g | |
| - sugars | 11.6g | |
| Dietary Fibre | 3.6g | |
| Sodium | 810mg | |
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS NUTRITION
Made with
Method
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 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. Step 5
Serve in bowls garnished with the remaining chopped peanuts and a wedge of lime or lemon, if wished. Tips
Swap It Out
Replace chicken breast with 200g firm tofu.
What do I need?
Select All
1
200 g dry thick Pad Thai rice noodles
2
1 Tbsp peanut oil
3
1 medium onion, halved and sliced lengthwise
4
400 g skinless chicken breast fillets, cut into strips
5
2 eggs, beaten
6
210 g pouch Wattie's WOK Creations Pad Thai Stir-Fry Sauce
7
2 Spring onions, sliced on an angle
8
100 g bean sprouts
9
Handful of fresh coriander leaves, chopped
10
⅓ cup roasted peanuts, roughly chopped
11
Lime or lemon wedges (optional)
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