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Pad Thai

Finish this fantastic recipe with a squeeze over fresh lime and sliced chilli.


  • 1 x McCormick Pad Thai Flavour Shot

  • 250g chicken fillets, sliced

  • 1 egg, lightly beaten

  • 375g pkt flat rice noodles (cooked for 5-6 minutes in boiling water and drained)

  • 1 tbsp kecap manis (sweet soy sauce)

  • 1 tbsp fish sauce

  • 250g bean sprouts

  • 6 spring onions, finely sliced


  • 1.

    Stir contents of Flavour Shot, then spoon into a large pre-heated wok with the chicken

  • 2.

    Stir to coat and cook on medium heat for 8 minutes, or until cooked through.

  • 3.

    Add the egg and stir through the chicken.

  • 4.

    Add the noodles, kecap manis and fish sauce, gently stir through and cook for 7 minutes on high heat. 

  • 5.

    Add the bean sprouts and spring onions and stir through. Serve

  • Hints & Tips:

  • 1.

    Use prawns as an alternative to chicken. Add more colour and crunch to the dish by adding fresh coriander and chopped peanuts.


McCormick Flavour Shots are available in the recipe aisle of your supermarket now. For more information, please visit 

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