Thai Style Chicken Stir- Fry (Pad Thai)



Tegel Fresh Chicken Mince
  • 250g dried rice noodles
  • Tegel Fresh Chicken Mince
  • 1 clove garlic, crushed
  • 1 mild red chilli, finely chopped
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 4 spring onions, cut into diagonal strips
  • 150g mung bean sprouts
  • 2 tablespoons crushed roasted peanuts


  1. Place rice noodles into boiling water and leave to soak for 10 minutes or until soft. Drain.
  2. Heat a dash of oil in a frying pan. Add the chicken mince and garlic and cook for 4-5 minutes over medium heat, until golden brown. Mash with a fork to break up the chicken as it cooks.
  3. Add chilli, brown sugar, fish sauce and lime juice and stir fry for 2 minutes.  Add drained noodles, spring onions, mung bean sprouts and cook for a further 2 minutes to reheat noodles.
  4. Serve garnished with peanuts.

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