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

by Evelyn Liu featured in Pad Thai 5 Ways

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, shelled and patted dry (200 g)
  • 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
    Calories 913
    Fat 30g
    Carbs 105g
    Fiber 4g
    Sugar 12g
    Protein 52g

Estimated values based on one serving size.

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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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