Tom Walton's Chicken Pad Thai

Serves: 2
Prep time:

Dried, wide rice noodles - soaked in water for 30 minutes200g
Olive Oil3 Tbsp
Chicken thigh, thinly sliced200g
Free range eggs2
Spring onions, white and green parts separated and thinly sliced3
Broccolini, thinly sliced1 Bunch
Red capsicum, thinly sliced1
Birch & Waite Pad Thai Stir Fry Sauce1 Packet
Crushed roasted peanuts1/3 Cup
Bean sprouts, rinsed well200g
Handful of coriander, to serve


  1. Soak the noodles in warm or room temperature water to let them soften and soak up the sauce giving them a nice bouncy texture OR soak them in boiling water for 5-6 minutes then drain and use straight away before they clump together.
  2. Place a large frying pan or wok over high heat and add half the olive oil, chicken and a pinch of salt. Stir fry for 3 minutes to cook and colour the chicken then transfer to a plate.
  3. Return the pan to the heat add half the remaining oil and cook the eggs, scrambling them with a spatula then transfer to the chicken plate.
  4. Clean the pan and return to a high heat. Add the remaining oil along with the white sliced spring onion, broccolini, capsicum and stir fry for 1 minute.
  5. Add the noodles and sauce along with a ¼ cup of water which helps the noodles along. Stir fry for 3 minutes to soften and complete cooking the noodles.
  6. Add in the chicken, egg, half the peanuts, half the bean sprouts & half the green spring onions, mixing through. Serve the noodles topped with the remaining peanuts, bean sprouts, spring onions and coriander.

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