Chicken pad Thai
11
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Try our version of the classic Thai stir-fried noodle dish that saves you heading to the shops without compromising on flavour.
Ingredients
Dry rice noodles
200 g, stick noodles
Sunflower oil
1 tbs
Chicken tenderloin
500 g, sliced
Green shallot(s)
4 individual, sliced
Yellow capsicum
1 medium, sliced
Red capsicum
1 medium, sliced
Mushrooms
200 g, button variety, sliced
Snow peas
200 g, halved diagonally
Fish sauce
¼ cup(s), (60ml)
Lime juice
¼ cup(s), (60ml)
Palm sugar
1 tbs, grated
Bean sprouts
100 g, trimmed
Fresh coriander
⅓ cup(s), leaves
Macadamias, roasted
40 g, chopped
Fresh red chilli
1 whole, birdseye variety, thinly sliced
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Prepare the noodles following packet instructions or until tender. Drain.
2
Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry the chicken in 2 batches for 5 minutes or until browned and cooked through. Set aside. Add the remaining oil, shallot, combined capsicum, mushroom, snow pea and ¼ cup (60ml) water to the wok and stir-fry for 4-5 minutes or until just tender and the water has evaporated.
3
Return the chicken to the wok with the fish sauce, lime juice and palm sugar and stir-fry for 1 minute or until well coated. Add the noodles and bean sprouts and stir-fry for 1 minute or until heated through.
4
Sprinkle with the coriander, macadamia and chilli. Serve with the lemon wedges.
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