Ingredients
Method
- 200 g Woolworths pad Thai noodles
- 2 T vegetable oil
- 1 brown onion, sliced
- 200 g Woolworths free-range skinless, boneless free-range chicken, thinly sliced breasts
- 2 free-range eggs, lightly beaten
- 100 g fresh mung bean sprouts
- 90 ml Woolworths pad Thai sauce
- a handful Woolworths roasted and salted cocktail peanuts, roughly chopped
- lime wedges, to serve
- fresh chilli, sliced, to serve (optional)
Method
Ingredients
1. Cook noodles according to package instructions.
2. Heat oil in a large non-stick pan over medium-high heat. Add onion and sauté for 2 minutes.
3. Add chicken breasts, season and stir-fry for 2 minutes.
4. Push the chicken to one side of the pan, and pour eggs into the other side. Scramble using a wooden spoon (add a splash of oil if the pan is too dry), then mix with the chicken.
5. Add mung bean sprouts, cooked noodles and Woolworths pad Thai sauce. Toss gently for a minute until heated through.
6. Stir through peanuts.
7. To serve, divide the noodles between 2 bowls, sprinkle with more peanuts and add lime wedges on the side. For a kick of heat, add a sprinkle of chilli.
Find more Asian-inspired recipes here.
Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau
Now you can enjoy your favourites, from teriyaki to pad Thai with Wooloworths' new range of Asian-inspired ingredients. Try out new recipes our recrate your favourite takeaways – the options are endless.
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