Chicken Pad Thai
A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
15
mins
Total Time:
30
mins
Ingredients
-
4
chicken thighs
(skin on bones removed)
-
2 - 3
tbsp
vegetable oil
-
1
large shallot
(peeled & finely chopped)
-
2
garlic cloves
(peeled & finely sliced)
-
1
tbsp
fresh ginger
(peeled & finely chopped)
-
3
red birds eye chillies
(sliced)
-
100
g
peeled cooked prawns
-
300
g
rice noodles
(cooked as per packet instructions)
-
100
g
beansprouts
-
4
tbsp
tamarind
-
4
tbsp
soy sauce
-
4
tbsp
fish sauce
-
1/2
tsp
white pepper
-
1
lime
(juice only)
-
2
free-range eggs
(beaten)
-
3
tbsp
fresh coriander
(roughly chopped)
-
2
tbsp
roasted salted peanuts
(roughly chopped)
Instructions
-
Heat 1 tablespoon of oil in a wok, add the chicken thighs skin side down and cook for 3-4 minutes, turn the thighs over and cook for another 3-4 minutes. Set aside, when the chicken begins to cool thinly slice.
-
Heat the wok with the remaining oil and add the shallot, garlic, chillies and ginger, stir-fry for one minute.
-
Add the prawns and chicken and cook for another minute. Now add the noodles and beansproats to heat through.
-
Add the tamarind, soy sauce, fish sauce, pepper and lime juice, mix through to coat all the ingredients. Add the egg and continue to stir through for 1-2 minutes. Sprinkle with the coriander and half of the nuts.
-
To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts, enjoy!