Pad Thai with chicken and prawns

Pad Thai with chicken and prawns

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

Not all my guys are into prawns and coriander for this dish…again feel free to assemble as you’d like.

Ingredients

Quantity Ingredient
200g dry rice noodles
2 tablespoons brown sugar
2 1/2 tablespoons fish sauce
1 1/2 tablespoons tomato sauce
3 teaspoons worcestershire sauce
2 tablespoons peanut oil
5 garlic cloves, crushed
450g boneless, skinless chicken breasts, cut into 2 cm cubes
2 eggs
180g bean sprouts
4 spring onions, sliced
3 tablespoons roasted peanuts, chopped
2 limes, cut into wedges

Ingredients for adults

Quantity Ingredient
1 teaspoon sambal oelek
250g prawns, shelled and deveined
1/2 cup coriander leaves, chopped

Method

  1. Prepare the noodles according to the packet instructions. Drain and set aside.
  2. Combine the sugar, fish sauce, tomato sauce and Worcestershire sauce, then divide into two small bowls.

Dish one

  • Heat 1 tablespoon of peanut oil in a large frying pan or wok over a medium–high heat. Stir-fry half the garlic with half the chicken for 3 minutes. Add one bowl of the sauce mixture and cook for 2 minutes more. Lightly beat 1 egg then add it to the pan and stir constantly for 1 minute. Add half the rice noodles and toss until coated.

    Stir in half the bean sprouts and spring onions and toss for 1 minute, or until heated through. Scatter over half the chopped peanuts and serve with wedges of lime for the kids to squeeze over the noodles.

Dish two

  • Stir the sambal oelek through the remaining sauce mixture.

    Heat the remaining peanut oil in a frying pan or wok over a medium–high heat. Stir-fry the remaining chicken and garlic for 3 minutes. Add the prawns and stir-fry for 2 minutes, or until the prawns turn pink. Pour in the sauce and cook for a further 2 minutes. Lightly beat the remaining egg then add it to the pan and cook for 1 minute, stirring constantly. Add the remaining rice noodles and toss to coat. Stir through the remaining bean sprouts and spring onions and half the coriander. Divide between the adults’ plates. Scatter over the remaining chopped peanuts and coriander and garnish with wedges of lime.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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