Home
Uncategorized

Chicken recipes

Crispy fried eggs with chilli butter

5 minutes

Cheese recipes

Creamy omelette with Parma ham

10 minutes

Tart recipes

Malva pudding cake with custard icing

40 minutes

Fish recipes

Mushroom-and-sweet-potato patties

35 minutes

Asian recipes

Easy pad Thai

By TASTE

Serves 6-8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T Woolworth Asian sesame oil
200 g sirloin, thinly sliced (or use 350g firm tofu cut into chunks)
1 t garlic, minced
1 t chilli, minced
1 t ginger, minced
1 t Woolworths Asian lemongrass paste
¼ cup Woolworths pad Thai sauce
1 bunch fresh coriander
50 g peanuts, roasted
400 g Woolworths pad Thai rice noodles, cooked, for serving
A few leaves mint
A few leaves basil
1 lime, sliced into wedges, for serving

Method

1. Heat the sesame oil in a wok until very hot. Add the steak or tofu and aromatics and stir-fry for 1 minute.

2. Add the pastes and stir-fry for a further minute until fragrant. Mix in the pad Thai sauce to coat the steak or tofu.

3 .Mix in the remaining ingredients, toss in the noodles and serve hot with the fresh herbs and lime wedges.

Find more Asian-inspired recipes here.

Whether you want to expand your repertoire or explore new flavours, you’ll find what you need when you shop Woolworths' range of Asian-inspired sauces, condiments, pickles and pantry basics. Now you can enjoy your favourites, from pad Thai to sushi and ramen without shelling out for takeaways – or travel.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Peri-peri chicken thighs

Crispy fried eggs with chilli butter

Stuffed roast tomatoes

Cheese aigrettes

Braaied pineapple salad

Creamy omelette with Parma ham

Baby marrow tarte fine

The busy bee

Malva pudding cake with custard icing

Snoek-and-potato frikkadels

Mushroom-and-sweet-potato patties

Easy pad Thai

Easy pad Thai

Ingredients

Method

Find more Asian-inspired recipes here.

Shop at Woolworths.

Photography: Jan Ras

Videography: Romy Wilson

Recipes and Production: Abigail Donnelly

Food assistant: Cheri Kustner