Chicken Prawn Pad Thai
Chicken Prawn Pad Thai
Ingredients
- 375g rice stick noodles
- 1 tbsp 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
- 2-3 tbsp grated palm sugar
- 1-2 tbsp fresh lime juice
- 2-3 tbsp 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
- 1
Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Refresh under cold running water. Drain well.
5 min - 2
Combine the water and tamarind in a bowl.
- 3
Heat 1 teaspoon of the oil in a wok over high heat until just smoking. Pour the egg into the wok and swirl to cover the base. Cook for 2-3 minutes or until golden underneath and just set. Turn onto a clean work surface.
- 4
Heat the remaining oil in the wok until just smoking. Add the garlic and shallots, stir-fry for 30 seconds or until aromatic. Add the chicken and stir-fry for 3-4 minutes or until just cooked. Add the prawns and noodles and stir-fry for 1-2 minutes or until heated through. Add the tamarind mixture, sugar, lime juice and fish sauce and stir-fry for 1 minute or until well combined. Add the bean shoots and toss until just combined. Remove from heat.
- 5
Cut the omelette into thin slices. Spoon the pad Thai among serving plates. Sprinkle with peanuts, coriander and chilli. Top with omelette strips.
