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Quick and Easy Chicken Pad Thai
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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 As
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

Serving size: 313g

Avg. Quantity per serve Avg. Quantity per 100g
Energy 1662kJ 531kJ
Protein 31.6g 10.1g
Fat, total 16.0g 5.1g
- Saturated Fat 3.1g 1.0g
Carbohydrate 30.0g 9.6g
- Sugars 14.7g 4.7g
Dietary Fibre 4.4g 1.4g
Sodium 995mg 318mg
INGREDIENTS NUTRITION
Made with
madewith image
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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
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.
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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.
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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