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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

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.
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INGREDIENTS NUTRITION

Made with

madeWith Product
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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.
What do I need?
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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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