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Prawn and Chicken Pad Thai

  • difficulty

    easy

  • serves

    4

  • cooks in

    0-15 mins

  • calories

    510 per serving

Ingredients 

  • 3 tablespoons Thai fish sauce
  • 3 tablespoons tamarind paste
  • 3 tablespoons light brown sugar/coconut sugar (or honey)
  • ½ lime, juiced
  • 4 tablespoons vegetable oil
  • 2 eggs, beaten
  • 2 chicken breasts, finely sliced
  • ½ lb raw prawn, shelled and patted dry (200 g)
  • 1 red pepper
  • ½ cup of mangetout
  • 2 spring onions, finely sliced
  • 1 chilli, finely sliced
  • ⅔ cup fresh coriander, finely chopped (30 g)
  • 1 teaspoon garlic, crushed
  • 3 ½ cups flat rice noodle, cooked (600 g)
  • 1 cup bean sprout (100 g)
  • 1 handful roasted peanut, roughly chopped
  • Lime wedge, to serve

      Cooking Directions

      1. Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
      2. Cook the eggs in 1 tablespoon of oil and set aside.
      3. Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
      4. Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
      5. Tip in half of the spring onions, chili, half the coriander. Add the all of the mange tout and garlic. Cook for 1 minute until fragrant, then set aside.
      6. Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
      7. Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
      8. To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.