Maggi Pad Thai Stir Fry
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1packets Maggi Pad Thai Stir Fry
- 500grams lean chicken strips
- 150grams dried flat rice noodles
- 1tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 carrot, peeled, sliced into matchsticks
- 4 spring onions, chopped coarsely
- 1 cup bean sprout
- 1tablespoons peanuts, crushed
Nutrition per serving
1950kJ / 468Cal
1950 Kilojoules or 468 Calories
22% of daily energy intake*
Protein
33.0grams
Fat
14.3grams
Carbs
50.8grams
Sugars
18.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Pad Thai stir fry recipe is quick and easy and on the table in 10 minutes. Bring authentic Asian cuisine to your kitchen with this dish the whole family will love.
Method
Step 1 of 4
Combine chicken and Maggi Pad Thai Infusion paste in a medium bowl and set aside. Cook the rice noodles according to directions on packet, rinse well under cold water; drain, set aside.
Step 2 of 4
Heat frying pan or wok over high heat, add half the oil, pour in beaten eggs and cook until beginning to set, break up, remove from pan, set aside and keep warm.
Step 3 of 4
Using the same frying pan, add remaining oil over high heat, cook chicken for 5 minutes or until browned and cooked through. Add carrots, spring onions, noodles and Maggi Pad Thai Finishing Sauce; cook for 5 minutes or until heated through.
Step 4 of 4
Stir through bean sprouts and cooked egg; top with crushed peanuts and if desired, serve with fresh lime wedges.
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