Chicken Pad Thai Recipe

Chicken Pad Thai


  • 150g
    Dried Flat Rice Noodles
  • 4 tsp
  • 2
    Eggs, Lightly Beaten
  • 500g
    Lean Chicken Strips
  • 1 (120g)
    Carrot, Peeled, Sliced Into Matchsticks
  • 4 (100g)
    Spring Onions, Roughly Chopped
  • 1 pkt
  • 1 cup (80g)
    Bean Sprouts
  • 1 tbsp
    Crushed Peanuts

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Cook noodles according to directions on packet, rinse well under cold water; drain, set aside.

  2. Heat frying pan or wok over high heat, add 2 tsp of the oil, pour in beaten eggs and cook until beginning to set, break up, remove from pan, set aside and keep warm.

  3. Using the same frying pan, add rest of the oil over high heat, cook chicken for 5 minutes or until browned and cooked through. Add carrots, spring onions, noodles and MAGGI Pad Thai Recipe Base; cook for 5 minutes or until heated through.

  4. Stir through bean sprouts and cooked egg; top with crushed peanuts and if desired, Serve with fresh lime wedges.



Average Qty Per Serve Qty Per 100g
Energy 380kj 1010kj
Weight 310g 100g
Protein TOTAL 0.5g 2.1g
Fat TOTAL 2.1g 5.5g
- Saturated Fats 0.5g 0.5g
Carbohydrates TOTAL 16.9g 45.2g
- Sugars 14.9g 39.7g
Sodium 700mg 1865mg
Dietary Fibre 0.5g 0g
Calcium mg mg