This Pad Thai recipe is quick, easy to make and full of flavour!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- YieldServes 4
Ingredients
- MAGGI Pad Thai Stir Fry Recipe Base
- 150g dried flat rice noodles
- 2 eggs, lightly beaten
- 500g lean chicken strips
- 1 carrot (120g), peeled and sliced into matchsticks
- 4 spring onions (100g),
- chopped coarsely
- 1 cup bean sprouts (80g)
- 1 tbsp crushed peanuts
Cooking Method
1
Pull apart the two sachets. Cook the rice noodles according to the directions on packet, rinse well under cold water; drain, set aside.
2
In a medium sized bowl, combine Infusion Paste and chicken strips. Marinate for 5 mins.
3
Heat 2 tsp oil in a frying pan or wok over high heat, pour in beaten eggs and cook until beginning to set, break up and remove from pan, set aside. Using the same frying pan, heat 2 tsp oil, cook marinated chicken until cooked through.
4
Add carrots, spring onions, noodles & Finishing Sauce, cook for 5 mins or until heated through.
Stir through bean sprouts, and egg, top with crushed peanuts.
Serve with fresh lime if you like.
This recipe is courtesy of MAGGI.
