Easy recipes for any cook: from cheat's meals to cooking from scratch

Indian recipes

Malva pudding cake with custard icing

40 minutes

Burger recipes

Poached leeks with creamy asparagus sauce

10 minutes

Fish recipes

Mushroom-and-sweet-potato patties

35 minutes

Pasta recipes

Easy pad Thai

15 minutes

Easy pad Thai

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.

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Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Lamb chops chutney

Black bean chakalaka

Malva pudding cake with custard icing

Onion smash burgers

Chicken piccata

Poached leeks with creamy asparagus sauce

Snoek-and-potato frikkadels

Pea-and-mascarpone pasta

Mushroom-and-sweet-potato patties

Marrow-and-red pepper pasta

Decadent chocolate tarts

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