Prawn and Chicken Pad Thai
- 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
- Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
- Cook the eggs in 1 tablespoon of oil and set aside.
- Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
- Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
- 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.
- 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.
- Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
- To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.