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Chicken pad thai

Serves   4
Prep time: 5 mins
Cooking time: 25 mins

A favourite takeaway now made easy at home with healthy, tasty and versatile Tegel Chicken Mince

  • Thai
  • Chicken
  • Dinner
Chicken pad thai



  • 500g Tegel Fresh Chicken Mince
  • 250g dried rice noodles
  • 1 clove crushed garlic
  • 1 red chilli finely chopped (less if you don’t like it too hot)
  • 2 teaspoon brown sugar
  • 1 Tablespoon fish sauce
  • 2 Tablespoon lime juice
  • 4 spring onions cut into diagonal strips
  • 150g mung bean sprouts
  • 2 Tablespoon crushed roasted peanuts
  1. Place rice noodles into boiling water and leave to soak for 10 minutes or until soft. Drain.
  2. Heat a dash of oil in a frying pan. Add the chicken mince and garlic and cook for 4-5 minutes over medium heat, until golden brown. Mash with a fork to break up the chicken as it cooks.
  3. Add chilli, brown sugar, fish sauce and lime juice and stir fry for 2 minutes.  Add drained noodles, spring onions, mung bean sprouts and cook for a further 2 minutes to reheat noodles.
Serve garnished with peanuts.