Ingredients
- 200g pkt Thai rice noodles
- 2 tbs vegetable oil
- 500g chicken stir fry strips
- 240g jar Valcom pad Thai paste
- 200g snow peas, thinly sliced onions
- 2 long fresh red chillies, seeded and thinly sliced
- 3 spring onions, thinly sliced diagonally
- 1/2 cup fresh coriander leaves
- 1/2 cup roasted peanuts crushed
Method
- Prepare the noodles following packet directions. Drain.
- Heat 1 tbs vegetable oil in a wok over high heat. Stir-fry the chicken for 5-6 minutes or until cooked through. Transfer to a plate.
- Heat the remaining vegetable oil in the wok over high heat. Add the paste, snow peas and chilli. Stir-fry for 1 minute or until the vegetables are tender-crisp. Add noodles and chicken. Stir-fry for 1-2 minutes or until combined. Remove from heat and stir in the spring onion.
- Divide the noodle mixture among bowls. Top with the coriander and peanuts.
Product used in recipe
- VALCOM - VALCOM PAD THAI PASTE
