• Background Image - Favourite Recipes | Drinking ARA wine at the Blue Cowboy, San Francisco

    Drinking ARA wine in New Zealand

  • Background Image - Favourite Recipes | Enjoying a cool glass of ARA Sauvignon Blanc in Hyde Park

    Enjoying a cool glass of ARA Sauvignon Blanc in Hyde Park.

Find the perfect meal and the perfect wine for any occasion.

Pad Thai

Pad Thai is the cornerstone of Thai cuisine and this is the one dish that you should really have in your back pocket to whip out at a moments notice. And you have to move fast in the kitchen for this one – don’t over cook it and use an ultra hot wok. Have all your ingredients at the ready and you’ll have an amazing meal on the table in under 15 minutes

Get a printable version here.


300g thick rice noodles

2 ½ tsp peanut oil

2 eggs, lightly beaten

½ tsp shrimp paste

3 red chillies, chopped

3 chicken breasts, sliced

3 green onions, sliced

1/3 cup fish sauce

1/3 cup lime juice

1 tbsp brown sugar

1 ½ cups bean sprouts

¼ cup coriander leaves

¼ cup sliced garlic chives

¼ cup roasted unsalted peanuts, chopped


Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak until softened. Drain and rinse with cold water. Add 2 teaspoons of the oil and toss to coat. Heat 1 tablespoon of oil in a wok over high heat.  Add the eggs, swirl around and cook until just set.  Remove and set aside

Add the remaining oil and the shrimp paste to the wok and cook for 1 minute or until fragrant. Add the chilli and chicken and cook for a further 3 minutes

Add the noodles, green onions, fish sauce, lime juice and sugar and cook for 3 minutes (Have these all ready to go – and toss into your wok all in one go!) Toss through the bean sprouts, coriander and garlic chives and serve immediately sprinkled with the peanuts.  Serves 4

This recipe is a perfect match for: