Chicken Pad Thai
A favourite Thai noodle dish
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2 Tbsp vegetable oil
1 red onion - sliced
2 chicken breast - sliced
2 sachets Sharwood's Stir-Fry Pad Thai Noodles
2 eggs - beaten
50g beansprouts
1Tbsp sugar
2 Tbsp fish sauce
Juice of ½ lime
4Tbsp Sharwood's Thai Chilli
50g salted peanuts - roughly chopped
1Tbsp fresh coriander - finely chopped
Cooking Method
Heat 2 Tbsp oil in a wok or deep-sided frying pan.
Add red onion and fry for 3-4 minutes until golden.
Add chicken and continue stir-frying for 3-4 minutes until cooked.
Add 2 sachets of noodles to the pan, and toss with other ingredients for 3-4 minutes.
Add the beaten eggs and stir-fry quickly to distribute egg.
Add bean sprouts, sugar, fish sauce, lime juice and chilli sauce.
Stir-fry for a further minute, stir in peanuts and coriander, and serve.
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