Trident Foods - Recipes - Recipe 2

THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL CHICKEN AND VEGETABLE PAD THAI BLACK BEAN BEEF STIR-FRY WITH GARLIC, CHILLI AND RICE STICK NOODLES CHINESE STIR-FRY PORK WITH CAPSICUM ON RICE STICK NOODLES SPICY RICE VERMICELLI WITH PRAWNS AND VEGETABLES STIR-FRIED PRAWNS WITH HOKKIEN NOODLES & VEGETABLES STIR-FRIED CHICKEN AND SNOW PEAS WITH HOKKIEN NOODLES STIR-FRIED SWEET CHILLI CHICKEN WITH SINGAPORE NOODLES THAI OYSTER STIR-FRY OF BEEF AND VEGETABLES ON RICE STICK NOODLES BLACK BEAN SLICED PORK AND BEAN SPROUTS ON RICE STICK NOODLES BBQ SWEET & SOUR PRAWNS SHANGHAI STYLE NOODLES CHINESE NOODLE OMELETTE SPICY FISH WITH VEGETABLES CHINESE NEW YEAR SALAD CHINESE NEW YEAR SALAD GOLDEN CHICKEN SPICY TIGER PRAWN SINGAPORE NOODLES

#2 CHICKEN AND VEGETABLE PAD THAI

Serves 4

CHICKEN AND VEGETABLE PAD THAI

Ingredients required for this recipe:

300g pack Pad Thai Noodles

2 tablespoons oil

350g diced chicken

3 spring onions, sliced

1-2 tablespoons Trident Sweet Chilli Sauce

410g can Trident Chinese Mixed Vegetables, drained

Instructions:

Soften noodles in boiling salted water for 4 minutes. Drain.
To prepare the sauce, mix the seasoning sachets from the Trident Pad Thai Noodles Pack with ¼ cup of water and Trident Sweet Chilli Sauce until dissolved.
Heat oil in the wok. Stir-fry chicken and spring onions for 2 minutes.
Add the Trident Chinese Mixed Vegetables, noodles and the prepared sauce. Stir-fry for 2½ minutes and serve.

Trident products used in this recipe:

Sweet Chilli Sauce

trident 0301

Chinese Mixed Vegetables