Pad Thai


  • 1 pkt
  • 2 tbsp
    peanut butter
  • 1 tbsp
    white wine vinegar
  • 1/4 cup
  • 2 tbsp
    soy sauce
  • 2 tsp
  • 400g
    skinless chicken breast fillet, thinly sliced
  • 250g
    rice noodles
  • 2 tbsp
    fish sauce
  • 2 tsp
    sweet chilli sauce
  • 2 tbsp
    lime juice
  • 4
    spring onions, sliced
  • 2
    eggs, lightly beaten
  • 2 cups
    bean sprouts

How to Cook

Prep Time: 5 minutes | Cooking Time: 10 minutes
  1. Combine MAGGI Satay Chicken Recipe Base, peanut butter, white wine vinegar, water, soy sauce and oil in a bowl.  Mix well.  Add chicken and refrigerate for 30 minutes.

  2. Cook rice noodles following packet directions.

  3. Heat oil in pan.  Add chicken and cook until browned.  Add fish sauce, sweet chilli sauce, lime juice, spring onions and noodles.  Cook for a further minute.  Push noodle mixture to side of pan.

  4. Add eggs, stir after 30 seconds to break up.  Stir egg through noodle mixture.  Add bean sprouts, stir-fry for 1 minute, or until heated through.

  5. Serve topped with carrot strips, spring onion and lime wedges.



Average Qty Per Serve Qty Per 100g
Energy 2158.4kj 711.3kj
Weight 303.4g 100g
Protein TOTAL 35.1g 11.5g
Fat TOTAL 13.6g 4.5g
- Saturated Fats 2.6g 0.8g
Carbohydrates TOTAL 60.2g 19.8g
- Sugars 10.3g 3.4g
Sodium 2228.3mg 734.3mg
Dietary Fibre 3.5g 1.1g
Calcium 51.3mg 16.9mg