Thai Chicken Veggie Noodle Stir Fry
It’s a little sweet, a little savoury, packed with veggies, and comes together in like… 15 minutes. Bonus: You can also make this recipe using Mr Chen’s Pad Thai Sauce if you’ve got that in the pantry instead! One recipe, two ways. This one’s for the nights when you want something delicious, easy, and kinda impressive but also don’t want to spend a fortune on groceries.
Ingredients
Everything for 6 servings
- 2 tbsp extra virgin olive oil
- 500g chicken thigh, cut into stir fry strips
- 2 small or 1 medium eggplant
- 1-2 carrots, peeled
- 1 zucchini
- 3 eggs, beaten
- 400g hand pulled noodles or thick rice noodles
- 175g Masterfoods Sweet Thai Style Chicken Noodles Recipe Base or Mr Chen’s Pad Thai Noodle Sauce
- 2 tbsp sesame seeds
Method
Prep the veggies- dice the eggplant into small cubes. Cut the carrot in half lengthwise, then slice diagonally into thin slices. Cut the zucchini in thirds or quarters lengthwise, rotate and repeat, then chop into small 0.5cm pieces. (These vegetables can be substituted according to preference- this recipe works well with a bunch of different veggies).
In a large wok, heat the olive oil over medium heat. Add the chicken and stir fry until mostly cooked through. Add the vegetables and continue stir frying until slightly softening. Push the chicken and vegetables to one side of the wok and pour into the eggs. Scramble on the side and incorporate into the chicken and vegetable mixture once cooked. Remove everything from the wok and set aside.
Whilst cooking the chicken and vegetables, cook the noodles according to packet instructions. Drain and rinse under cold water while setting aside so the noodles don’t stick together.
Add the noodles to the wok with the Masterfoods Sweet Thai Style Chicken Noodles Recipe Base. Stir to coat all the noodles before adding in the chicken, vegetables and egg. Stir through and remove from heat. Sprinkle over the sesame seeds before serving.