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92% would make again

Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)

featured in Pad Thai 5 Ways
Evelyn Liu
Tasty Team

Ingredients

for 4 servings

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

Nutrition Info

  • Calories 854
  • Fat 30g
  • Carbs 91g
  • Fiber 4g
  • Sugar 12g
  • Protein 51g

Estimated values based on one serving size.

Preparation

  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, 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.
  9. Enjoy!

Ingredients

for 4 servings

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

Nutrition Info

  • Calories 854
  • Fat 30g
  • Carbs 91g
  • Fiber 4g
  • Sugar 12g
  • Protein 51g

Estimated values based on one serving size.

Preparation

  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, 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.
  9. Enjoy!

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