- Boil the 150g Thai Rice Noodles in hot water for 5 minutes.
- While waiting for your noodles to finish boiling, go ahead and add 250g slice
chicken. - Strain the noodles and coat with a little bit of oil.
- In a wok or frying pan on a medium fire, add 2Tbsp. of oil and saute the chicken.
- When the chicken is almost cooked through, push it to one side of the wok, and fry the egg in the empty space. Once the 1 egg is cooked, stir it in with the chicken.
- Now, add your Thai Rice Noodles, 142g Phad Thai Sauce, 1g Dried Spring Onions, and 4g Cashew nuts.
- Continue to stir-fry for another 2 minutes and fold in half a handful of bean sprouts right before you turn off the heat. Place on a serving dish and garnish with 3g Chili Flakes on the side, as well as the remaining 10g bean sprouts and a lime wedge.
Buy ingredients for this recipe
| Thumbnail | Name | Categories | Price | Buy |
|---|---|---|---|---|
       | Blue Elephant Thai Pad Rice Noodles | No Artificial Color, Preservative Free | 500 grams | Gourmet Food, Noodles and Rice Paper Sheet, Organic & Gluten Free, Rice Noodles | Original price was: ₹255.00.₹242.00Current price is: ₹242.00. | |
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