Lucky Recipes

My My Pad Thai

Cooking Time: 35 mins INC prep

Difficulty: Easy if you're organised and well prepared!

Serves: 2 hungry with a bit of leftovers!



• 150g cooked shredded chicken

• 150g free-farmed pork mince

• 50g firm tofu (chopped roughly but finely)

• 2 tablespoons Lucky Taco Pink Pickle (or pickled white radish)

• 3 large cloves garlic (finely chopped)

• 30g knob ginger (peeled and chopped finely)

• 50g beansprouts

• 2 tablespoons light soy sauce

• 1 tablespoon Lucky Taco Jalapeño hot sauce

• 1 tablespoon rice wine vinegar

• 1 tablespoon ground white pepper

• 1 tablespoon dried shrimp

• 3 tablespoons roughly chopped peanuts

• 2 tablespoons roughly chopped coriander leaves

• 4 tablespoons fish sauce

• 4 tablespoons vegetable oil

• 2 tablespoons lemon juice

• Heaped tablespoons grated palm sugar

• 1 small carrot (peeled & julienned)

• 1 stick celery (chopped into thin slithers)

• 2 x free-range eggs (beaten)

• 2 teaspoons chilli flakes

• 1 x lemon or lime (cut into wedges to serve)

• 2 x 200g packets of pad thai noodles (we use Chef’s World brand)


• Follow the instructions on the packets of pad thai noodles and get those ready. Set aside.

• Heat a wok or large frying pan over medium high heat. Add vegetable oil and leave for about a minute. Then add pork mince.

• Break up the pork with a wide wok shovel utensil (ok, so i don’t know it’s called). But it’s a big ass metal food shovel which i use a lot. Great for this task. So go to your nearest Asian supermarket and find one.

• Once the pork has cooked for a few minutes, add garlic & ginger & hot sauce. Mix ingredients together with the big ass metal food shovel.

• Add chicken. Mix well.

• Add pickle & dried shrimp. Mix.

• Add tofu. Mix.

• Add soy, fish sauce, palm sugar, white pepper, rice wine vinegar & lemon juice. Mix.

• Add the drained noodles. Mix.

• Push all the ingredients in the wok (or pan) to one side.

• Add beaten egg mixture. Gently scramble. Keep to the side and then fold through the rest of the mixture once it has it’s scramble on!

• Add beansprouts, carrots & celery. Mix.

• Serve up in 2 big bowls.

• Sprinkle chilli flakes, peanuts and coriander over the top.

• Serve with a fat lemon or lime wedge.




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