Prawn and Chicken Pad Thai
This Prawn and Chicken Pad Thai from Delicious Magazine is tasty on its own, or brilliant as a side dish to a Thai curry on a Saturday night.
Ingredients – Serves 2
For the Prawn and Chicken Noodles
1 egg, lightly beaten
100g bean sprouts
1/2 bunch garlic chives (substitute chives), cut into 3cm pieces
Chopped roasted peanuts and lime wedges, to serve
For the Pad Thai sauce
2 tsp sunflower oil
2 garlic cloves, crushed
2 small red chillies, thinly sliced
1 tbs finely grated palm sugar or brown sugar
2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets)
1 tbs fish sauce
1 tsp light soy sauce
Wipe wok clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through.
Push chicken to one side of wok and add prawn to empty side. Cook, turning halfway, for 2-3 minutes or until pink and just cooked through. Push prawn to one side with chicken and add egg to empty side. Cook, stirring, for 2 minutes or until just set.
Add bean sprouts, garlic chives, cooked noodles and pad Thai sauce, and cook, tossing together, for 2-3 minutes or until heated through.
Divide between bowls and serve immediately, sprinkled with roasted peanuts and with lime wedges on side.
Source: Delicious Magazine