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Pad Thai Gai (Thai Stir-Fried Noodles with Chicken)
Servings
2
servingsCooking time
15
minutesTotal time
25
minutesSmoky wok-fried rice noodles with tender chicken, egg, and crunchy peanuts — all brought together effortlessly with ONOFF's Pad Thai Stir Fry Sauce.
Ingredients
- ONOFF products
150 g ONOFF Thai Rice Noodles (flat, 3–5 mm width)
1 tablespoon ONOFF Thai Rice Vinegar
ONOFF Thai Sriracha Chili Sauce, to serve
- Fresh Ingredients
200 g chicken breast, thinly sliced
2 eggs
100 g bean sprouts
2 spring onions, cut into 3 cm pieces
2 tablespoons vegetable oil
2 tablespoons roasted peanuts, roughly chopped
1 lime, cut into wedges
Fresh coriander, to garnish
Dried chilli flakes, to taste
Directions
- Soak the ONOFF Thai Rice Noodles in cold water for 20–30 minutes until pliable, then drain and set aside.
- Heat a wok or large frying pan over high heat. Add the oil and stir-fry the chicken until golden and cooked through, about 4–5 minutes.
- Push the chicken to one side of the wok, crack the eggs into the empty space, and scramble lightly until just set. Mix together with the chicken.
- Add the drained noodles and pour in the ONOFF Pad Thai Stir Fry Sauce. Toss everything together over high heat for 2–3 minutes until the noodles are well coated and slightly caramelised.
- Add the ONOFF Thai Rice Vinegar, spring onions, and bean sprouts. Toss for another 1 minute — keep the sprouts crunchy.
- Divide between two plates and top with roasted peanuts, fresh coriander, and chilli flakes to taste.
- Serve immediately with lime wedges and ONOFF Thai Sriracha Chili Sauce on the side.
Notes
- For the best wok flavour, cook in one batch rather than crowding the pan — it keeps the heat high and gives the noodles that signature smoky edge.