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Chicken and Prawn Pad Thai
Chicken and Prawn Pad Thai
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Savor the flavors of a delicious bowl of homemade Pad Thai.
Ingredients:
  • 375g rice stick noodles
  • 20.00 gm water
  • 3 tsp tamarind puree
  • 60ml (1/4 cup) peanut oil
  • 2 eggs, lightly whisked
  • 4 garlic cloves, chopped
  • 3 green shallots, ends trimmed, finely chopped
  • 1 (about 250g) single chicken breast fillet, thinly sliced
  • 200g small cooked peeled prawns
  • 2-60.00 ml grated palm sugar
  • 1-42.00 gm fresh lime juice
  • 2-73.20 gm fish sauce
  • 125g bean shoots
  • 75g (1/2 cup) roasted peanuts, coarsely chopped
  • 1 bunch coriander, rinsed, coarsely chopped
  • 1 fresh red chilli, thinly sliced, to serve
Instructions:
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5 minutes or until tender. Then, refresh them under cold running water and drain well.
  • Mix the water and tamarind in a bowl.
  • Heat the oil in a hot wok until smoking. Pour in the egg, swirling to coat the base. Cook until golden underneath and set, about 2-3 minutes, then transfer to a clean surface.
  • Heat the oil in the wok until it starts to smoke. Throw in the garlic and shallots and stir-fry for 30 seconds until fragrant. Cook the chicken for 3-4 minutes until just done. Toss in the prawns and noodles and stir-fry for another 1-2 minutes until heated. Mix in the tamarind, sugar, lime juice, and fish sauce and stir-fry for 1 more minute. Add the bean shoots, give it a quick toss, and it's ready to serve.
  • Thinly slice the omelette. Divide the pad Thai among serving plates. Garnish with peanuts, coriander, and chili. Top with strips of omelette.

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