Chicken & Prawn Pad Thai

Name: Chicken & Prawn Pad Thai
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 150 g Chicken Breast; 300 g Prawns; 150 g Rice Noodles; Handful Bean Sprouts; 1 Egg; 1 Chilli; 1 Garlic Clove; 1 Spring Onion; 2 Tbsp Tamarind; 2 Tbsp Palm Sugar; 2 Tbsp Fish Sauce; 2 Juiced Limes; 2 Tbsp Kecap Manis; Peanuts; Crispy Onion; Crispy Chilli

TheMancunianCook @TheMancunianCook

Manchester

Pad Thai is a classic street food dish originating in Thailand. Although it’s a fairly modern dish it has become a staple on menus all over the world.

TheMancunianCook @TheMancunianCook

Manchester

Pad Thai is a classic street food dish originating in Thailand. Although it’s a fairly modern dish it has become a staple on menus all over the world.

Saved

Ingredients

30 minutes

2 servings

Saved

Steps

30 minutes

1

Blend together all of the ingredients from the sauce section.
2

Cook the rice noodles as per the packet instructions, rinsing with cold water to stop the cooking process.
3

Heat a tbsp of veg oil in your wok until it is smoking hot. Add in your chicken and cook until it’s golden.
4

Add in your bean sprouts and fry for 30 seconds before going in with your prawns.
5

Once your prawns are turning pink move the ingredients to one side of your wok and add your egg. Break the yolk and cook until scrambled.
6

Add in your cooked noodles and half of the sauce.
7

Once all the ingredients have come together and coated add in the remainder of the sauce.
8

Continue to cook until the sauce has thickened and coats the noodles.
9

Serve your Pad Thai topped with the garnish.