Chicken and Prawn Pad Thai

    Chicken and Prawn Pad Thai

    27saves
    50min


    153 people made this

    About this recipe: A delicious Thai noodle dish, made by stir-frying rice noodles with chicken, prawns, beansprouts and egg. Adjust the spiciness to your own taste.

    Ingredients
    Serves: 3 

    • 225g dried flat rice noodles
    • 3 tablespoons fish sauce
    • 4 tablespoons fresh lime juice
    • 1 tablespoon caster sugar
    • 2 tablespoons oyster sauce
    • 1 1/2 tablespoons Thai chilli sauce, divided
    • 4 tablespoons chicken stock
    • 4 tablespoons vegetable oil
    • 1 tablespoon chopped garlic
    • 225g medium prawns, peeled and deveined
    • 225g skinless, boneless chicken breast fillets, cut into 2.5cm cubes
    • 2 eggs, beaten
    • 200g beansprouts
    • 6 spring onions, chopped into 2.5cm pieces
    • 2 tablespoons chopped unsalted dry-roasted peanuts
    • 4 tablespoons chopped fresh coriander
    • 1 lime, cut into 8 wedges
    • 135g beansprouts

    Method
    Prep:15min  ›  Cook:15min  ›  Extra time:20min soaking  ›  Ready in:50min 

    1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
    2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of chilli sauce and chicken stock. Set aside.
    3. Heat a wok or large frying pan over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add prawns and chicken; cook, stirring constantly until prawns turn opaque and chicken is cooked through, 5 to 7 minutes.
    4. Move everything in the wok out to the sides and pour the eggs in the centre. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 200g beansprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
    5. Serve garnished with fresh coriander and remaining beansprouts and lime wedges on the side.

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