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Serves
US | Metric
Ingredients
For the Sauce
  • 2 tbsps Fish Sauce
  • 3 tbsps Brown Sugar
  • 2 tbsps Tamarind Paste
  • 2 tbsps Oyster Sauce
For the Stir Fry
  • 2 tbsps Vegetable Oil or Olive Oil
  • 2 Shallots, thinly sliced
  • 4 Garlic Cloves, thinly sliced
  • 200 g Boneless Chicken Thighs, thinly sliced
  • 200 g King Prawns, thawed if frozen
  • 100 g Extra Firm Tofu, sliced into thin strips
  • 2 Egg, lightly beaten
  • 150 g Beansprouts
  • Handful of Green Beans, cut into thirds
  • 1 tsp Dried Chilli Flakes
  • 50 g Salted Peanuts, crushed slightly
  • 200 g Dried Rice Sticks (or dried egg noodles)
  • 3 Spring Onions, thinly sliced
  • Handful of Coriander, roughly chopped for garnish
  • 1 Lime, half for the juice and half cut into wedges
Chicken and Prawn Pad Thai Chicken and Prawn Pad Thai

Chicken and Prawn Pad Thai

Pad Thai is always a real crowd pleaser where you can chop and change for anything you have in your kitchen. A nice quick and healthy mid week meal!

Prep 15 minutes
Total 30 minutes
  1. Begin by placing the dried rice sticks or noodles in a large bowl and pour boiling water over the top so they wilt down and soften, leave for 5 mins then drain into a colander and set aside for later.
  2. Mix all of the Sauce ingredients together in a bowl and set aside.
  3. Set a large wide frying pan on a medium heat with the oil, when smoking add in the shallots and fry for 1min, add in the garlic and chilli flakes and fry for another 5mins until smelling fragrant.
  4. Add in the chicken and cook for around 10mins until slightly browned, push the chicken to one side and pour in the beaten eggs; stir to scramble then mix into the chicken mixture.
  5. Add in the green beans and tofu and cook through for another 5mins, add in the prawns and sauce and continue to cook until the prawns turn completely pink.
  6. Add in the noodles and juice of half a lime and toss well so the noodles are covered in the sauce and mixture (this is quite a dry sauce so it shouldn't be too liquidy!) If it is feeling a little dry, add in a drop more oil to help loosen.
  7. Stir through half of the crushed peanuts and toss again to mix.
  8. Serve immediately in shallow bowls; with a sprinkling of the chopped coriander, the other half of the crushed peanuts and spring onions. Pop a couple of lime wedges on the side for an extra optional zing!
Chicken and Prawn Pad Thai Chicken and Prawn Pad Thai

Chicken and Prawn Pad Thai

Pad Thai is always a real crowd pleaser where you can chop and change for anything you have in your kitchen. A nice quick and healthy mid week meal!

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Sauce
  • 2 tbsps Fish Sauce
  • 3 tbsps Brown Sugar
  • 2 tbsps Tamarind Paste
  • 2 tbsps Oyster Sauce
For the Stir Fry
  • 2 tbsps Vegetable Oil or Olive Oil
  • 2 Shallots, thinly sliced
  • 4 Garlic Cloves, thinly sliced
  • 200 g Boneless Chicken Thighs, thinly sliced
  • 200 g King Prawns, thawed if frozen
  • 100 g Extra Firm Tofu, sliced into thin strips
  • 2 Egg, lightly beaten
  • 150 g Beansprouts
  • Handful of Green Beans, cut into thirds
  • 1 tsp Dried Chilli Flakes
  • 50 g Salted Peanuts, crushed slightly
  • 200 g Dried Rice Sticks (or dried egg noodles)
  • 3 Spring Onions, thinly sliced
  • Handful of Coriander, roughly chopped for garnish
  • 1 Lime, half for the juice and half cut into wedges

  1. Begin by placing the dried rice sticks or noodles in a large bowl and pour boiling water over the top so they wilt down and soften, leave for 5 mins then drain into a colander and set aside for later.
  2. Mix all of the Sauce ingredients together in a bowl and set aside.
  3. Set a large wide frying pan on a medium heat with the oil, when smoking add in the shallots and fry for 1min, add in the garlic and chilli flakes and fry for another 5mins until smelling fragrant.
  4. Add in the chicken and cook for around 10mins until slightly browned, push the chicken to one side and pour in the beaten eggs; stir to scramble then mix into the chicken mixture.
  5. Add in the green beans and tofu and cook through for another 5mins, add in the prawns and sauce and continue to cook until the prawns turn completely pink.
  6. Add in the noodles and juice of half a lime and toss well so the noodles are covered in the sauce and mixture (this is quite a dry sauce so it shouldn't be too liquidy!) If it is feeling a little dry, add in a drop more oil to help loosen.
  7. Stir through half of the crushed peanuts and toss again to mix.
  8. Serve immediately in shallow bowls; with a sprinkling of the chopped coriander, the other half of the crushed peanuts and spring onions. Pop a couple of lime wedges on the side for an extra optional zing!