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Chicken and Prawn Pad Thai

Chicken and Prawn Pad Thai

A delicious rice noodle dish which is quick and easy to make, whilst enjoying the exotic flavours of Thailand.


Preparation Time: 20 mins
Cooking Time: 10 mins

Serves 4


Ingredients

150g rice noodles

2 tbsp sesame oil

1 tbsp rapeseed oil

4 cloves of garlic, peeled and crushed

2 red chillies, deseeded and chopped

200g chicken breast, cut into bite-sized pieces

200g raw tiger prawns, shelled

400g carrots, peeled and cut into strips

500g pak choi, trimmed and cut into pieces

300g beansprouts

3 tbsp tamari soya sauce

3 tbsp fish sauce

1 tbsp white wine vinegar

juice of 1 lime

70g raw cashew nuts or peanuts, fresh coriander to garnish.

 

Method

Soak rice noodles in a bowl of boiling water for 10 minutes.

Heat sesame oil and groundnut oil in large frying pan or wok.  Add garlic and chillies, stir fry for a couple of minutes. Add chicken and cook for 3 minutes.  Add prawns and cook for 2 minutes.  Add carrots, pak choi and beansprouts. Stir fry for a further 2 minutes.

Add the soaked noodles to the pan.  Add the tamari, fish sauce, vinegar and lime juice and mix together combining all the flavours.

Garnish with nuts and coriander before serving.

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