eCook Meal
Garlic Chicken Pad Thai
with rice noodles & pak choi
What makes Thai food so amazing for a weeknight dinner is that you can get very intricate flavours in a short amount of time. The trick to creating this quick and unique taste is the pad thai sauce. This layered liquid will coat golden chicken, pak choi & peanuts in the ultimate umami-ness.
Serving guide
Choose your portion size.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 2-3 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 1-2 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 2-3 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 1-2 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 4-5 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside.
FRY THE Chicken FILLETS
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
PAK CHOI & PAD THAI
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 4-5 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 2-3 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked Chicken with the resting juices. Loosen with a splash of water, season, and set aside.
TO THAI FOR
Plate up the tasty Chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R260.07
for 4 servings · R65.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Pad Thai Sauce needs 400 mlAsian Pad Thai Sauce 180 ml 180 ml at R59.99 · 2.2× packsR133.31
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Chilli & Garlic Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Garlic Chicken Pad Thai?
The preparation time for Garlic Chicken Pad Thai with rice noodles & pak choi is between 15 and 25 minutes.
What is the total time required to make Garlic Chicken Pad Thai with rice noodles & pak choi?
The total time required to make Garlic Chicken Pad Thai with rice noodles & pak choi is between 20 and 25 minutes.
How many servings does Garlic Chicken Pad Thai provide?
4 servings
What are the main ingredients in Garlic Chicken Pad Thai?
Chicken, Chilli & Garlic Flakes, Flat Rice Noodles, Pad Thai Sauce, Pak Choi, Peanuts, Spring Onion
What is the nutritional information of Garlic Chicken Pad Thai?
Calories: 730, Carbs: 114 grams, Fat: grams, Protein: 47.7 grams, Sugar: 40.2 grams, Salt: 2401 grams
How do I prepare Garlic Chicken Pad Thai?
OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil. Set aside. PAK CHOI & PAD THAI: Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat with a drizzle of oil. When hot, fry the pak choi stems until charred, 2-3 minutes. Mix through the pad thai sauce and the pak choi leaves. Simmer until reduced, 1-2 minutes (stirring occasionally). Remove from the heat and mix through the chilli & garlic flakes, the cooked noodles, and the cooked chicken with the resting juices. Loosen with a splash of water, season, and set aside. FRY THE CHICKEN FILLETS: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. TO THAI FOR: Plate up the tasty chicken & noodle pad thai. Garnish with the chopped peanuts and the sliced spring onions.
What should be prepared from my kitchen to make Garlic Chicken Pad Thai?
Chicken, Chilli & Garlic Flakes, Flat Rice Noodles, Pad Thai Sauce, Pak Choi, Peanuts, Spring Onion
How many calories does Garlic Chicken Pad Thai have?
730 calories
How much fat content does Garlic Chicken Pad Thai have?
grams