Kiwi Pad Thai

Kiwi Pad Thai


  • 375gm dried rice sticks
  • 3 Tbsp fish sauce
  • 1 C Thai sweet Chili Sauce
  • 2 Tbsp peanut butter
  • 3 Tbsp cooking oil
  • 3 cloves garlic, finely minced
  • 1 tsp dried chili flakes
  • 2 boneless, skinless, chicken breasts
  • 12-15 large raw prawn tails peeled
  • 1-2 Tbsp of Spicecraft Kiwi Rub
  • 4 eggs
  • 2 spring onions, finely sliced
  • 150gm bean sprouts
  • 1 C chopped coriander
  • 1/2 C peanuts, roasted & coarsely chopped

To serve:

  • Juice of 1 lime
  • 1 lemon, cut into wedges
  • Extra chopped peanuts
  • Extra bean sprouts
  • Extra coriander


  1. Put a pot of water on to boil. (For the noodles).
  2. Combine fish sauce, chili sauce & peanut butter. Set aside.
  3. Soak dried noodles in the boiling water for 10mins. Drain & set aside.
  4. While noodles are cooking, heat oil in a wok or fry pan & stir-fry garlic, chilies, chicken & prawns & Kiwi Rub over high heat 2-4 minutes until cooked. Add beaten eggs & stir-fry until just set.
  5. Take a small amount of the cooked noodles & some of the sauce you made earlier & add to the pan, toss to combine, repeat this step until all the noodles & all the sauce is in the pan & everything is well combined.
  6. Mix in spring onions, bean sprouts, coriander & peanuts.
  7. To serve, place in bowls, squeeze over some lime juice, add extra peanuts, beans sprouts & coriander & a wedge of lemon to garnish.

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