Crunchy Sprout and Chicken Pad Thai

Crunchy Sprout and Chicken Pad Thai


15 Minutes



For 4 people

  • 300 grams punnet of Flowerdale Farm Crunchy Combo
  • 1 birds eye chili, seeded and finely chopped
  • 2 tablespoon(s) peanut oil
  • 3 cloves garlic, minced
  • 2 teaspoon(s) palm sugar, grated
  • 2 eggs, beaten
  • 0.25 cup(s) unsalted roasted peanuts, chopped
  • 250 grams dried rice stick noodles
  • 2 limes' juice
  • 1 cup(s) Flowerdale Farm Coriander, chopped
  • 200 grams chicken thigh fillets, thinly sliced
  • 6 spring onions, sliced
  • 2 tablespoon(s) fish sauce

Adjust Quantity


  1. Prepare noodles as per packet instructions and set aside.
  2. Heat oil in a large wok or fry pan on a high heat until very hot.
  3. Add chicken and stir fry until chicken is golden brown and cooked through but still juicy.
  4. Add chili and garlic and stir fry for a further minute.
  5. Add noodles, spring onions, fish sauce, lime juice, sugar and egg and toss gently until well combined, egg is cooked and noodles are warmed through.
  6. Toss through crunchy combo sprouts, coriander and peanuts. Enjoy!