Thai-Style Chicken And Prawn Fried Noodles (Pad Thai)
Recipe by Evelyn Liu from tasty.co
Dinner 30 Mins.
Ingredients
4
4 servings
- •3 tablespoons thai fish sauce
- •3 tablespoons tamarind paste
- •3 tablespoons light brown sugar
- •½ lime, juiced
- •4 tablespoons vegetable oil
- •2 large eggs, beaten
- •2 chicken breasts, thinly sliced
- •½ lb raw prawns, peeled and deveined, patted dry
- •2 spring onions, thinly sliced
- •1 red chile, thinly sliced
- •⅔ cup finely chopped fresh coriander
- •1 teaspoon crushed garlic
- •3 ½ cups flat rice noodles, cooked
- •1 cup bean sprouts
- •1 handful roasted peanuts, roughly chopped
- •Lime wedge, for serving
Instructions
- 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.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 864
- Carbohydrate: 93g
- Fat: 31g
- Fiber: 6g
- Protein: 51g
- Sugar: 13g
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