Easy Chicken, Broccolini and Vermicelli “Pad Thai” Stir Fry


(Serves 2)

2 tbsp cooking oil

3 pc Toh Thye San GG French Poulet “Thigh Skinless & Boneless” or “Chicken Breasts”, sliced into 1cm thick pieces

1 bunch Little Farms Produce “Baby Broccolini, halved crosswise

100g Spiral “Bifun”

100ml Mekhala “Organic Pad Thai Sauce/Dressing/Dip

2 pc Farmer Brown “Organic Feed Eggs”*

3 stalks spring onion, cut into 4cm pieces (Check store. Not available online)

1 Little Farms Produce “Lime”, sliced into wedges (optional)

3 tbsp Zac & Luca’s “Raw Peanuts”, toasted and crushed (optional)

Crushed chilli flakes (optional)

* Omit one or both for vegan/vegetarian-friendly versions


  1. Soak the Bifun in room temperature water for 5 minutes.

  2. Lightly season the chicken with a pinch of salt. Set aside.

  3. Heat the oil in a wok over high heat. When the oil is nice and hot, add the chicken and broccolini and cook, with minimal stirring, until they are halfway done.

  4. Add the noodles and Mekhala Pad Thai Sauce, then stir fry until all the sauce has been absorbed.

  5. Push the ingredients in the wok to one side of the pan. Crack the 2 eggs into the empty half of the wok and quickly scramble them. When the eggs are halfway-set, start mixing all the ingredients in the wok together and stir fry until everything is properly cooked.

  6. Stir in the spring onions and mix well.

  7. Plate up and serve with lime wedges, crushed peanuts and chilli flakes on the side.

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