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Spring Chicken Pad Thai Stir Fry

Prep time: 10mins  Cook time: 10mins  Serves: 4
Take the classic pad Thai to new levels using our Spring Chicken Mince. A quick yet scrumptious solution to your midweek meal!


  • 1 Pack (500g) Heck! Spring Chicken Mince
  • 300g Ready To Cook Egg Noodles
  • 120g Pack Blue Dragon Pad Thai Sauce
  • 300g Pack Mixed Stir Fry Vegetables
  • 1 Whole Lime (cut into wedges)
  • 1 Medium Onion (diced)
  • 2 tbsp Sunflower Oil
  • 29g Ginger (Minced)
  • 15g Fresh Coriander (Chopped)
  • 15g Fresh Flat Leaf Parsley (Chopped)


  1. In a Wok on a high heat add the olive oil, fry off minced ginger and diced onion and cook until golden and fragrant.
  2. Break up the Spring Chicken Mince into your wok and fry until golden.
  3. Throw in the Vegetables and cook until softened but still al dente.
  4. Add the Pad Thai sauce and egg noodles. stir fry for 3 minutes.
  5. Add the whole lot to a large serving bowl for everybody to dig in! sprinkle chopped coriander over the top.



Serve each portion with a wedge of lime. The lime will balance out the whole dish cutting through the spice.

 Nutritional Information Per 100g 

Per Portion

Energy 672kJ/159kcal 2103kJ/498kcal
Fat 3.7g 12g
Of Which Saturates 0.7g 2.2g
Carbohydrates  22g 69g
Of Which Sugars 4.0g 13g
Protein 13g 40g
Salt 1.1g 3.4g
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