ingredients

the fresh ingredients

1 chicken breast

40g prawns

80g mangetout

1 red onion

120g bean sprouts

2 eggs, beaten

ginger

garlic

fresh chilli

chilli flakes

200g rice noodles

120g pad thai stir fry sauce

20ml fish sauce

crispy fried shallots

crushed peanuts

a wedge of lime

chicken + prawn pad thai


everyone’s favourite stir fry just got easier thanks to our new pad thai stir fry sauce. add flavour to freshness for a quick + easy meal for the whole fam

serves
2
prep time
10 mins
cook time
10 mins

how to make chicken + prawn pad thai

ingredients

the fresh ingredients

1 chicken breast

40g prawns

80g mangetout

1 red onion

120g bean sprouts

2 eggs, beaten

ginger

garlic

fresh chilli

chilli flakes

200g rice noodles

120g pad thai stir fry sauce

20ml fish sauce

crispy fried shallots

crushed peanuts

a wedge of lime

instructions


step one

make the pad thai

  1. season the chicken + 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. add the chicken + fry until browned all over

  2. cook the noodles according to the packet instructions, then drain + set aside

  3. place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes + noodles in a large bowl + mix well

  4. heat the remaining oil in a large wok or frying pan over a high heat, tip in the noodle mixture + stir-fry, ensuring the ingredients move around the pan + start to cook

  5. tip in the eggs + continue to stir-fry until the vegetables start to caramelise + the egg cooks, about 3–4 minutes

  6. add the pad thai stir fry sauce + fish sauce + toss through the ingredients, making sure the sauce does not stick to the pan. stir-fry for a further 2 minutes + then remove from the heat

  7. divide between 2 serving plates + scatter with the fresh herbs. garnish with the peanuts, crispy fried shallots + a wedge of lime + serve immediately