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Sweet Chilli Noodle Stir-fry

 Sweet Chilli Noodle Stir-fry


250g packet dried pad thai rice noodles

1 bunch baby bok choy, ends trimmed

1 tbs canola oil

2 x large eggs, lightly beaten

2 cloves garlic, crushed

2 carrots, halved lengthways, thinly sliced

1 red capsicum, cut into thin strips

125g sugar snap peas, halved

2 tbs sweet chilli sauce

1 tbs salt-reduced soy sauce

1 tbs water



  1. Cook noodles as directed on packet. Drain. Rinse under cold water. Drain again and chop roughly into shorter lengths with kitchen scissors.
  2. Cut stems from bok choy and slice diagonally. Roughly chop leaves.
  3. Heat half the oil in a non-stick wok or large frying pan over medium-high heat. Add eggs, swirl to cover base of pan. Cook 1 minute. Turn and cook other side about 30 seconds or until egg is just set. Slide omelet onto a clean chopped board. Roll up.
  4. Heat remaining oil in same wok. Add garlic and carrots. Stir-fry over high heat 2 minutes. Add capsicum, peas and bok choy stems. Stir-fry a further 1-2 minutes.
  5. Combine sauces and water in a jug. Add to work with noodles and bok choy leaves. Toss gently over heat for 2 minutes, or until hot and well combined.
  6. Serve topped with thinly sliced omelet.

Tasks for kids:

Combine sauces and water in a jug (Step 5).

Slice omelet and sprinkle over noodles (Step 6).

Nutrients Per Serve

Energy 1612kJ
Total Fat 7.9g
Saturated Fat 0.9g
Monounsaturated Fat 3.6g
Polyunsaturated Fat 1.6g
Protein 11.7g
Carbohydrate 62.8g
Fibre 7.9g
Sodium 493mg
Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes