An easy dinner when your hungry for a crunchy delicious salad that will fill you up.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60ml) Maggi Oyster Sauce
2 tbs Pearl River Bridge Superior Light Soy Sauce
1 tbs Lee Kum Kee Chilli & Garlic Sauce (optional)
150g Erawan Pad Thai Noodles
2 tbs olive oil, divided
500g Coles RSPCA Approved Chicken Mince
120g fresh loose cup mushrooms, thinly sliced
1 carrot, peeled, cut into thin matchstick-size strips (about 100g)
1 small brown onion, thinly sliced (about 150g)
1 spring onion, thinly sliced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small bowl, whisk the oyster sauce, soy sauce, chilli garlic sauce, if using, and 2 tbs water.
Step 2
In a large pot of heavily salted boiling water, cook the noodles for 4-5 mins or until al dente. Rinse the noodles under cold water. Drain.
Step 3
Heat 1 tbs of the oil in a wok or large heavy frying pan over medium-high heat. Add the chicken and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom. Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through. Transfer the chicken to a heatproof bowl and set aside.
Step 4
In the wok over high heat, heat the remaining 1 tbs oil. When the oil is smoking, add the mushrooms, carrot and onion and stir-fry for 2 mins or until the mushrooms are tender. Stir in the cooked chicken and then the sauce mixture. Add the noodles and toss until well combined and heated through.
Step 5
Divide the noodle mixture among 4 serving bowls. Garnish with spring onion and serve immediately.
