Chicken Pad Thai
Chicken Pad Thai
Traditional Chicken Pad Thai dish combining Amoy pad thai stir fry sauce, Amoy light soy sauce and Amoy ribbon rice noodles.
Cooking Information
Prep. time:
15
Cook time:
10
Serving Information
Serves:
2
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300 g pack Amoy Straight to Wok ribbon rice noodles
A sachet Amoy pad thai stir fry sauce
2 tbs p Amoy light soy sauce
2 chicken breasts, cut into cubes
1/2 tbs p vegetable oil
1 large egg, beaten
3 spring onions, sliced (a handful)
1 tbs p roasted peanuts, roughly chopped (a small handful)
15 g fresh coriander, chopped (a handful)
Lime juice, to taste
- Stir fry the chicken with the oil until thoroughly cooked.
- Add the noodles and fry until separated.
- Add the beaten egg, and cook for 20 seconds before tossing through the Amoy pad thai stir fry sauce, soy sauce and spring onions and heat through.
- Serve immediately sprinkled with peanuts, coriander and lime juice
