Chicken and Prawn Pad Thai
Scruff and Steph recipe - Thai
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 125 gm dried Pad Thai noodles
- 1 tbsp oil
- 2 chicken thigh fillets, (sliced)
- 8 raw prawns (peeled and de-veined)
- 2 eggs (beaten)
- 1/2 small brown onion (cut into wedges)
- 2 garlic cloves (peeled and minced)
- 150 gm firm tofu
- 1 cup beansprouts
- 30 gm unsalted roasted peanuts (crushed)
- 3 tbsp brown sugar
- 1 tbsp tamarind paste/puree
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp water
- 1/4 lime (cut into wedges)
- 2 sprigs coriander (roughly chopped (optional))
- 2 garlic chives (roughly chopped (optional))
Instructions
- 1
Prepare the noodles according to packet instructions. Once ready, drain and rinse under warm running water.
- 2
Prep all other ingredients.
- 3
Make the sauce by whisking ingredients in a small bowl.
- 4
Heat oil in a wok over high heat. Fry the chicken for 30 seconds on one side without stirring. Give the chicken a quick stir to partially cook the other side, then remove from pan and set aside in a bowl.
- 5
Repeat with the prawns, once done set aside with the chicken.
- 6
Pour the beaten eggs into the wok, then scramble until mostly cooked through. Set aside with the chicken and prawns.
- 7
Add more oil to the wok if necessary. Fry the onion and garlic for one minute.
- 8
Add tofu and stir fry for 1 minute.
- 9
Return the chicken, prawns and eggs to the wok along with 4 tbs of the sauce. Cook, stirring for another minute.
- 10
Turn off the heat but leave on the stovetop. Add the beansprouts, noodles, half the crushed peanuts and the remaining sauce. Use tongs to gently combine.
- 11
Serve with the remaining crushed peanuts, coriander, lime wedges and garlic chives (if using).