200 g packet dried Pad Thai noodles
1 tbsp peanut oil
2 chicken breast fillets, thinly sliced
240 g jar pad Thai paste
2 cloves garlic, chopped
5 green spring onions, cut into 4cm lengths
1 fresh long red chilli, halved lengthways, deseeded and sliced
2 eggs, lightly beaten
1 cup fresh bean sprouts
Chopped peanuts, coriander sprigs and lime wedges, to serve
- Prepare noodles as directed on packet, then drain and refresh under cool water. Set aside. Meanwhile, heat peanut oil in a non-stick wok over high heat. Stir-fry chicken strips in 2 batches for 4-5 min each, or until cooked through.
- Return all chicken to wok, add pad thai paste and cook 1 min. Add the garlic, spring/ green onions and chilli, stir-fry for 30 sec. Make a well in the centre, add eggs and stand for 1 min, then stir-fry through gently.
- Add the noodles and stir-fry until heated through. Remove from heat and quickly toss in the bean sprouts. Garnish with chopped peanuts, coriander sprigs and lime wedges.