Chicken pad thai



  • 200g pkt pad Thai rice noodles
  • 2 tablespoons vegetable oil
  • 500g chicken breast fillets, thinly sliced
  • 240g jar pad Thai paste
  • 200g snow peas, thinly sliced
  • 2 long fresh red chillies, seeded, thinly sliced
  • 3 spring onions (shallots), thinly sliced diagonally
  • 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced
  • 1/2 cup fresh coriander leaves
  • 80g (1/2 cup) roasted peanuts, crushed


Step 1


Prepare the noodles following packet directions. Drain.

Step 2

Heat 1 tbs vegetable oil in a wok over high heat. Stir-fry the chicken for 5-6 minutes or until cooked through. Transfer to a plate.

Step 3

Heat the remaining vegetable oil in the wok over high heat. Add the paste, snow peas and chilli. Stir-fry for 1 minute or until the vegetables are tender-crisp. Add noodles and chicken. Stir-fry for 1-2 minutes or until combined. Remove from heat and stir in the spring onion.

Step 4

Divide the noodle mixture among bowls. Top with the cucumber, coriander and peanuts.

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