Prep time: 10mins Cook time: 10mins Serves: 4
Take the classic pad Thai to new levels using our Spring Chicken Mince. A quick yet scrumptious solution to your midweek meal!
Ingredients
- 1 Pack (500g) Heck! Spring Chicken Mince
- 300g Ready To Cook Egg Noodles
- 120g Pack Blue Dragon Pad Thai Sauce
- 300g Pack Mixed Stir Fry Vegetables
- 1 Whole Lime (cut into wedges)
- 1 Medium Onion (diced)
- 2 tbsp Sunflower Oil
- 29g Ginger (Minced)
- 15g Fresh Coriander (Chopped)
- 15g Fresh Flat Leaf Parsley (Chopped)
Method
- In a Wok on a high heat add the olive oil, fry off minced ginger and diced onion and cook until golden and fragrant.
- Break up the Spring Chicken Mince into your wok and fry until golden.
- Throw in the Vegetables and cook until softened but still al dente.
- Add the Pad Thai sauce and egg noodles. stir fry for 3 minutes.
- Add the whole lot to a large serving bowl for everybody to dig in! sprinkle chopped coriander over the top.
Enjoy!
Tip!
Serve each portion with a wedge of lime. The lime will balance out the whole dish cutting through the spice.
| Nutritional Information | Per 100g |
Per Portion |
| Energy | 672kJ/159kcal | 2103kJ/498kcal |
| Fat | 3.7g | 12g |
| Of Which Saturates | 0.7g | 2.2g |
| Carbohydrates | 22g | 69g |
| Of Which Sugars | 4.0g | 13g |
| Protein | 13g | 40g |
| Salt | 1.1g | 3.4g |