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Chicken Pad Thai

Serves 4
Prep time: 15 mins
Cooking time: 15 mins

This classic Thai noodle dish just got easier. You can get this meal on the table in just 30 minutes. Perfect mid-week or whenever you need a tasty meal – fast!



  • 200 g dry thick Pad Thai rice noodles
  • 1 Tbsp peanut oil
  • 1 medium onion, halved and sliced lengthwise
  • 400 g chicken breast, boneless and skinless cut into strips
  • 2 eggs, beaten
  • 210 g pouch Wattie’s Wok Creations Pad Thai Stir-Fry Sauce
  • 2 spring onions, sliced on an angle
  • 100 g bean sprouts
  • 1 handful fresh coriander leaves, chopped
  • ⅓ cup roasted peanuts, roughly chopped
  • lime or lemon wedges (optional)
View the method
  1. Cook the noodles in plenty of boiling water for approx. 5-7 minutes until just tender (or as per instructions on pack). Drain. Refresh in cold water and drain again.
  2. Heat peanut oil in a wok or frying pan. Add onion and fry until it starts to soften. 
  3. Increase the heat. Add chicken strips and stir-fry until golden and nearly cooked.
  4. Add beaten eggs and stir-fry until just scrambled and set.
  5. Reduce the heat. Add cooked noodles and Wattie’s Wok Creations Pad Thai Stir-Fry Sauce. 
  6. Toss for 1-2 minutes until noodles and chicken are coated and sauce hot. 
  7. Toss through spring onions, bean sprouts, coriander and half the chopped peanuts.
  8. Serve in bowls garnished with the remaining chopped peanuts and wedge of lime or lemon if wished.
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