We’ve put up a few Thai posts on this blog lately, and now it’s time for perhaps the most popular Thai dish of all (in Australia anyway) – Chicken and Prawn Pad Thai! Everyone loves this – rice stick noodles, a sweet, tangy and salty sauce, and in this case chicken, prawn and tofu as the protein. Topping it with crushed peanuts, coriander, garlic chives and a squeeze of lime juice takes this dish to the next level.
We use Chang’s Pad Thai rice noodles, which we find to be the best. You can substitute for other rice stick noodles.
We’ve specified 125 gm only for this recipe, which may not seem like enough for two people, but our version is quite protein heavy so trust us this should be enough. If you do want to use 250 gm (the quantity recommended for two people on the packet) then make sure you double the sauce quantity to get the same punchy flavour.
To make Chang’s Pad Thai rice noodles, soak in a large bowl of just-boiled water for ten minutes. I cover the bowl with a plate to keep the heat in. Once done pour into a colander and rinse under warm running water. This is to remove any extra starch, which can make the noodles a bit gluggy. The noodles at this point are cooked which is why the recipe says to turn the heat off before adding the noodles.
Don’t Overcook the Proteins
It’s important to not overcook the chicken and prawns. You’ll cook them twice in this recipe – first they’ll be flash fried on their own, then added in later with the other ingredients and cooked for a further minute. When flash frying get them to be about 90% cooked, if you take it to 100% they will be overcooked after the second step.
We Use Frozen Prawns
In our supermarket the frozen prawns from the freezer section are consistently better than the prawns we get from the deli. I know this isn’t what you’d expect, but I think it’s because we live in-land so our deli prawns are really just prawns that have been frozen then thawed. If you live along the coast or have access to good seafood then definitely go with that.
Other noodle recipes similar to Chicken and Prawn Pad Thai
- Chicken pad thai with spring vegetables
- Chicken and rice noodle stir fry
- Rice noodles with egg gravy (Wat Tan Hor)
- Chicken and hokkien noodle stir fry
Other Thai favourites
Would you like to serve your Chicken and Prawn Pad Thai alongside a full Thai feast? Check out some of our other Thai recipes:
Chicken and Prawn Pad Thai
- 125 gm dried Pad Thai noodles
- 1 tbsp oil
- 1 – 2 chicken thigh fillet sliced
- 8 raw prawns peeled and de-veined
- 2 eggs beaten
- 1/2 small brown onion cut into wedges
- 2 garlic cloves peeled and minced
- 150 gm firm tofu
- 1 cup beansprouts
- 30 gm unsalted roasted peanuts crushed
- 3 tbsp brown sugar
- 1 tbsp tamarind paste/puree
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp water
- coriander roughly chopped (optional)
- garlic chives roughly chopped (optional)
- 1/2 lime cut into wedges
Prepare the noodles according to packet instructions. Once ready, drain and rinse under warm running water.
Prep all other ingredients.
Make the sauce by whisking ingredients in a small bowl.
Heat oil in a wok over high heat. Fry the chicken for 30 seconds on one side without stirring. Give the chicken a quick stir to partially cook the other side, then remove from pan and set aside in a bowl.
Repeat with the prawns, once done set aside with the chicken.
Pour the beaten eggs into the wok, then scramble until mostly cooked through. Set aside with the chicken and prawns.
Add more oil to the wok if necessary. Fry the onion and garlic for one minute.
Add tofu and stir fry for 1 minute.
Return the chicken, prawns and eggs to the wok along with 4 tbs of the sauce. Cook, stirring for another minute.
Turn off the heat but leave on the stovetop. Add the beansprouts, noodles, half the crushed peanuts and the remaining sauce. Use tongs to gently combine.
Serve with the remaining crushed peanuts, coriander, lime wedges and garlic chives (if using).