Pad Thai


  • 1 pkt
    MAGGI Asian Satay Chicken Recipe Mix
  • 2 tbsp
    peanut butter
  • 1 tbsp
    wine vinegar
  • 1/4 cup
  • 2 tbsp
    soy sauce
  • 2 tsp
  • 400 g
    skinless chicken breast fillet, thinly sliced
  • 250 g
    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 Satay Chicken Recipe Mix, peanut butter, 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.