Easy Pad Thai

Simply throw together noodles, eggs, prawns (or chicken) and a few vegetables and you have a family favourite in a matter of minutes.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
  • 400 g Trident Pad Thai Rice Noodles
  • 1/2 cup Trident Thai Sweet Chilli Sauce (Plus extra to serve)
  • 1/4 cup Fish Sauce
  • 2 tbsp Peanut Butter
  • 1/4 cup Neutral Oil
  • 4 cloves Garlic (crushed)
  • 3 Long Red Chillies (finely chopped)
  • 18 Large Raw Prawns (or 2 boneless chicken breasts thinly slices)
  • 4 Eggs (lightly beaten)
  • 4 Spring Onions (finely sliced on an angle)
  • 2 handfuls Bean Sprouts
  • 1 cup Coriander Leaves (chopped)
  • 1 cup Toasted Peanuts (roughly chopped)
  • 2 Limes (to serve)
  1. Place noodles in bowl and follow instructions on packaging. Drain and set aside.
  2. While noodles are soaking, mix chilli sauce, fish sauce, peanut butter and set aside. Heat oil in wok or large fry pan and stir fry garlic, chilli and prawns (or chicken) over a high heat for 2-4 minutes. Add beaten eggs and stir fry until scrambled and just set.
  3. Add prawn (or chicken) mix to drained noodles and top with spring onion, bean sprouts, coriander, peanuts and limes, pour over chilli sauce, toss gently and serve.