Chicken and Prawn Pad Thai
Servings 2 people
Calories 906kcal
Equipment
- Wok
Ingredients
- 125 gm dried Pad Thai noodles
- 1 tbsp oil
- 2 chicken thigh fillets, 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
Sauce
- 3 tbsp brown sugar
- 1 tbsp tamarind paste/puree
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp water
To serve
- 1/4 lime cut into wedges
- 2 sprigs coriander roughly chopped (optional)
- 2 garlic chives roughly chopped (optional)
Instructions
- 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).
Nutrition
Calories: 906kcal | Carbohydrates: 89g | Protein: 45g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 335mg | Sodium: 2190mg | Potassium: 690mg | Fiber: 5g | Sugar: 27g | Vitamin A: 519IU | Vitamin C: 14mg | Calcium: 236mg | Iron: 5mg