recipes
Chicken Pad Thai with Vegetables
A combination of chicken, rice noodles, crunchy bean sprouts and Pad Thai flavours make this a quick and easy stir-fry.
serves 6
10 min prep
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ingredients
| 200g Pad Thai rice noodles 2 teaspoons peanut oil 400g thinly sliced skinless chicken strips 600g packet frozen Birds Eye Stir Fry Vegetables – Thai Style 2 eggs, beaten 2 spring onion, finely chopped 1 cup bean sprouts ¼ cup fish sauce 1½ tablespoons tamarind paste 1½ tablespoons brown sugar Crushed peanuts, lime wedges and chilli flakes for serving |
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instructions
step 1
Cook rice noodles following packet instructions. Heat oil in a wok and cook chicken for 3-4 minutes or until cooked through.
step 2
Add frozen Birds Eye Stir Fry Vegetables to wok and cook for a further 4 minutes. Drain noodles, add to pan and toss through. Push the ingredients in the wok to one side, pour in beaten egg, scramble and stir through.
step 3
Stir in spring onion, bean sprouts and combined fish sauce, tamarind and brown sugar.
step 4
Serve with dried chilli flakes and garnish with crushed peanuts and lime wedges.
recipe tip
Add 1 cup baby prawns in step 2.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1260kJ (301Cal) | 369kJ (88Cal) |
| Protein | 24.3g | 7.1g |
| Fat- Total | 7.9g | 2.3g |
| - Saturated | 1.6g | 0.5g |
| Carbohydrate | 31.0g | 9.1g |
| - Sugars | 7.2g | 2.1g |
| Dietary Fibre | 5.9g | 1.7g |
| Sodium | 1050mg | 307mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken Pad Thai with Vegetables
Chicken Pad Thai with Vegetables
A combination of chicken, rice noodles, crunchy bean sprouts and Pad Thai flavours make this a quick and easy stir-fry.
ingredients
200g Pad Thai rice noodles
2 teaspoons peanut oil
400g thinly sliced skinless chicken strips
600g packet frozen Birds Eye Stir Fry Vegetables – Thai Style
2 eggs, beaten
2 spring onion, finely chopped
1 cup bean sprouts
¼ cup fish sauce
1½ tablespoons tamarind paste
1½ tablespoons brown sugar
Crushed peanuts, lime wedges and chilli flakes for serving
instructions
step 1
Cook rice noodles following packet instructions. Heat oil in a wok and cook chicken for 3-4 minutes or until cooked through.
step 2
Add frozen Birds Eye Stir Fry Vegetables to wok and cook for a further 4 minutes. Drain noodles, add to pan and toss through. Push the ingredients in the wok to one side, pour in beaten egg, scramble and stir through.
step 3
Stir in spring onion, bean sprouts and combined fish sauce, tamarind and brown sugar.
step 4
Serve with dried chilli flakes and garnish with crushed peanuts and lime wedges.
serves 6 10 min prep recipe tip
Add 1 cup baby prawns in step 2.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au