Skip to Content

Opening Hours

Today7.30am - 8.30pm
Wednesday7.30am - 8.30pm
Thursday7.30am - 8.30pm
Friday7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm


Simply Dinner chicken pad Thai

Serves   4
Prep time: 15 mins
Cooking time: 5 mins

Simply Dinner logo

This recipe uses the Chicken Pad Thai Simply Dinner meal kit from New World. Find out more

Simply Dinner chicken pad Thai

Ingredients

Method

Ingredients

  • 1 Simply Dinner Chicken Pad Thai Kit (the kit includes 200g rice stick noodles, 400g chicken breast, 2 carrot, 300g Annabel's Go To Pad Thai Sauce, 1 bunch spring onions, 4 cups of thinly sliced cabbage, 70g peanuts)
  • 1½ tbsp Cooking Oil
  • Salt and Pepper
  • Water

Optional extras:

  • Bok choy
  • 2 eggs
  • Lemon

Method

  1. Bring a full kettle of water to a boil. Place noodles in a bowl, cover with plenty of hot water, and leave to soak for 10 minutes. Don’t oversoak or they will fall apart when added to the pan. Drain soaked noodles into a colander.
  2. While noodles soak, thinly slice spring onions, keeping greens and whites separate. Peel carrots, halve lengthwise and thinly angle slice. Very thinly slice and measure 4 packed cups cabbage
    (save leftover in the fridge, for coleslaw or salad at another time). Keeping the vegetables in separate piles, set to one side.
  3. Cut chicken into bite-size pieces (2-4cm). If using pre-diced chicken, you will not need to cut it up. Season with ½ tsp salt and several grinds pepper.
  4. Heat oil in a large wok or large, deep-frying pan or pot. Add chicken, spring onion whites (reserve greens for the end), and carrot and stir-fry over high heat until chicken is no longer pink, and everything is sizzling and just starting to brown (6-7 mins).
  5. Add Annabel’s Go to Pad Thai sauce, and ½ cup water. Stir to combine, simmer over low heat for 5 minutes.
  6. Shake as much moisture as possible from noodles and add to the pan. Stir to coat in sauce and simmer for 1 minute. Add cabbage to the pan. Increase heat to high and cook, stirring now and then, for 1-2 more minutes until everything is hot and cabbage is slightly wilted. Check seasoning and adjust to taste with salt and pepper.
  7. Remove from heat and mix through reserved spring onion greens and most of the peanuts.

To Serve:

  • Divide evenly between 4 bowls. Garnish with remaining peanuts and optional chilli sauce. If using lemon or lime, serve in wedges on the side for people to squeeze over. Enjoy!

Optional:

  • If using eggs, cook these before you begin making the rest of the recipe. Crack two eggs into a small bowl and use a fork to whisk with a little salt and pepper. Heat 1 tbsp oil in a wok or frying pan over medium-high heat. Add eggs, swirl in the pan to coat the base. As soon as eggs are set, tip onto a clean board and chop into small pieces. Put to one side and add at the end when you add the noodles.