Under 30 min
Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)
by Evelyn Liu
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
200 g (½ lb) raw prawn, shelled and patted dry
2 spring onions, finely sliced
1 chilli, finely sliced
30 g (⅔ cup) fresh coriander, finely chopped
1 teaspoon garlic, crushed
600 g (3 ½ cups) flat rice noodle, cooked
100 g (1 cup) bean sprout
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, 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.
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