Crispy Chicken Tender Pad Thai

Crispy Chicken Tender Pad Thai

Satisfy your takeaways cravings and make your favourite dish at home with this Crispy Chicken Tender Pad Thai. Topped with Rangitikei Thai Tenders, it’s easy, delicious and packed with authentic flavour.

TIME: 30 minutes


  • 1 box Rangitikei Thai Style Tenders
  • 250g pad Thai rice noodles
  • 3 tablespoons tamarind paste
  • 2 tablespoons brown sugar or palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 2 shallots, thinly sliced
  • 2 cloves garlic, crushed
  • 2 free range eggs, whisked
  • 2 cups mung beans
  • 2 spring onions, chopped into 1-inch pieces
  • Small bunch chives, chopped into 1-inch pieces
  • 1/3 cup chopped peanuts


Place the noodles in a shallow dish and cover with lukewarm water. Leave the noodles to soak until they have started to soften but are still quite “al dente” as they will finish cooking in the sauce.

While the noodles are soaking, cook the Rangitikei Thai Tenders as per packet instructions. When they’re ready, slice across the grain and set aside.

In a small bowl mix together the tamarind paste, sugar, fish sauce and oyster sauce and set aside.

Add a splash of oil to a large wok or fry pan over medium-high heat. Add the shallots and garlic and stir fry until golden and fragrant. Push the shallots and garlic to one side of the frypan and pour in the whisked eggs. Use a wooden spoon to scramble the eggs.

Add the mung beans and spring onions, strained noodles and the sauce and continue cooking for 2 minutes. Keep gently tossing everything together, until the sauce is evenly coated and the noodles have finished cooking.

Mix through the chives and 2 tablespoons of chopped peanuts.

Serve the pad Thai noodles onto serving plates and top with the sliced Thai tenders. Serve with a squeeze of lime, sprinkle of chilli flakes and some extra chopped peanuts.

Free Range Chicken used in this Recipe

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