Easy Pad Thai Noodles

Ingredients

• 500g Chicken Stirfry
• 1 bottle Wattie's Pad Thai Sauce
• 250g Exotic Rice Noodles
• 2–3 eggs (from your half dozen)
• 3–4 spring onions
• 1 lime
• 1–2 tbsp cooking oil

Instructions

1. Prepare the noodles - Cook the rice noodles according to the packet instructions until just tender. Drain and set aside. Be careful not to overcook them, as they'll finish cooking in the pan.
2. Cook the chicken - Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the chicken stir-fry pieces and cook for 5–7 minutes, stirring regularly, until golden and cooked through. Remove from the pan and set aside.
3. Scramble the eggs - Crack 3 eggs into a bowl and lightly whisk. Add a little more oil to the same pan, pour in the eggs and gently scramble until just set. Break into small pieces with your spatula.
4. Bring it all together - Return the chicken to the pan and add the cooked rice noodles. Pour over the Wattie's Pad Thai Sauce, starting with the amount recommended on the bottle. Toss everything together over medium heat for 2–3 minutes until evenly coated and heated through. Add a splash of water if the noodles seem a little dry.
5. Add the finishing touches - Thinly slice the spring onions, keeping some of the green tops aside for garnish. Stir most of the spring onions through the noodles and cook for another 30 seconds.
6. Serve and enjoy! - Divide the Chicken Pad Thai between four bowls. Sprinkle over the remaining spring onions and serve with fresh lime wedges for squeezing over the top.
7. A little extra tip - For an extra burst of flavour, squeeze some fresh lime juice over your Pad Thai just before eating. It adds a lovely freshness that balances the rich, savoury sauce.