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Photo of Chicken pad Thai by WW

Chicken pad Thai

Total Time
40 min
20 min
20 min
Try our version of the classic Thai stir-fried noodle dish that saves you heading to the shops without compromising on flavour.


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


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

cup(s), leaves

Macadamias, roasted

40 g, chopped

Fresh red chilli

1 whole, birdseye variety, thinly sliced


1 medium, wedges, to serve


  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.