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Pad Thai Inspired Prawn and Chicken Egg Noodle Stir-Fry

with Crushed Peanuts, Sweet Chilli and Fresh Lime
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
467 kcal
Protein
: 
24.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
  • Cereals containing gluten
  • Molluscs
  • Soya
  • Wheat
  • Barley
  • Peanut
  • Egg
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

King Prawns

(Contains: Crustaceans)

1 sachet(s)

Oyster Sauce

(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

20 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya, Wheat)

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

80 grams

Young Pea Pods

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Cereals containing gluten, Wheat, Egg)

1 sachet(s)

Thai Style Spice Mix

Not included in your delivery

1 tsp

Honey

Energy (kJ)1953 kJ
Energy (kcal)467 kcal
Fat8.5 g
of which saturates1.8 g
Carbohydrate72.5 g
of which sugars22 g
Dietary Fibre6.6 g
Protein24.7 g
Salt6.5 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Rolling Pin
•Grater
•Large Frying Pan
•Kettle
•Sieve
•Medium Saucepan

Instructions

1

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Slice the young pea pods in half lengthways.

Trim and thinly slice the spring onion.

Peel and grate the garlic (or use a garlic press).

Crush the peanuts in the unopened sachet using a rolling pin.

Cut the lime into wedges.

2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken and pepper to the pan and season with salt and pepper. Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, drain the prawns.

3

Stir the garlic, white part of the spring onion, young pea pods, Thai style spice mix and prawns into the pan with a drizzle more of oil and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Meanwhile, boil a full kettle.

4

Add the soy sauce, oyster sauce, tamarind chutney and water for the sauce (see pantry for amount) into the prawns.

Stir and bring to the boil, reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

5

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Once everything's cooked, add the noodles, a good squeeze of lime juice and half the sweet chilli sauce to the chicken and prawns. Toss to combine.

6

Share the pad Thai inspired prawn and chicken egg noodles between your serving bowls.

Drizzle over the remaining sweet chilli, sprinkle on the crushed peanuts and scatter over the remaining green part of the spring onion to finish.

Enjoy!

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