Prep time
MinutesCook time
MinutesServes
Adults
Easy
Difficulty
Easy - Med - HardSummer Pad Thai
Best enjoyed in the Aussie sunshine, this Summer Pad Thai recipe is fresh, flavourful and easy to make!
Ingredients
- 200g flat rice noodles
- 150g chicken breast, thinly sliced
- 4 tbsp olive oil
- salt and pepper
- 1 carrot, peeled and julienne cut
- 1 bunch bok choy, washed & chopped
- 1 red capsicum, diced
- 5 spring onions, sliced diagonally
- 50g bean sprouts
- 2 tsp fish sauce
- 1 cup sweet chilli sauce
- ¼ cup soy sauce
- 2 tbsp lime juice
- chopped peanuts, to garnish
- fried shallots, to garnish
Method
- Soak noodles in a large blow filled with hot tap water for 10-15 minutes
- Heat 2tbsp of folive oil in a large wok or frying pan over a high heat, and stir-fry the vegetables for 3-4 minutes. Remove and set aside.
- Heat the remaining oil in the wok and over a medium heat. Cook the chicken for 1-2 minutes and add salt and pepper to taste.
- Combine fish sauce, sweet chilli sauce, soy sauce and lime juice in a bowl.
- Add the sauce to the wok along with the drained noodles and vegetables. Toss until well combined.
- Serve hot garnished with chopped peanuts and fried shallots.
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