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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


  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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