Meal Planner



Preparation time: 30 minutes

Cooking time: 10 minutes


Serves: 4 people

For the Grilled Chicken
  • 1 tbsp Fish Sauce
  • 1 tsp Sesame Oil
  • 2 - SuperValu Fresh Chicken Fillets
    Cut lengthways into strips
  • 2 tbsp SuperValu Goodness Cashew Nuts
For the Noodle Salad
  • 200 g Rice Noodles
  • 1 - SuperValu Lime
    Juice only
  • 1 - SuperValu Mango
    Peeled and Diced
  • 2 - SuperValu Shallots
To Garnish
  • 50 g SuperValu Fresh Coriander
  • 1 - SuperValu Lime
    Cut into Wedges


  1. Preheat the barbecue to medium.
  2. Place the pad thai sauce in a bowl and add the chicken strips. Marinate for 30 minutes in the fridge, then thread the strips onto metal skewers. If using wooden skewers, soak them for at least 30 minutes beforehand.

  3. In the meantime, cook the noodles as per the packet instructions. Drain and set aside.

  4. Toss together the drained noodles, bean sprouts, shallots, mango, chilli, lime juice, nuts and fish sauce in a large bowl. Add the sesame oil and check the seasoning.

  5. Grill the chicken on the barbecue for 2 to 3 minutes, until cooked through, then remove from the skewers and combine with the noodles. Garnish with the coriander leaves, spring onions and lime wedges. Eat warm or cool.

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