Chicken pad Thai

Chicken pad Thai

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  • 2
  • Easy
  • 10 minutes
  • 15 minutes


  • 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)

Cooking Instructions

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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Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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