Chicken & prawn pad thai

Chicken & prawn pad thai

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

You might need a few more ingredients than usual to make this, but the end result is worth it. To me, it’s the ultimate street food, and the keys to it are the lime and fish sauce.

Ingredients

Quantity Ingredient
200g cooked chicken
1 small onion
2 fresh red chillies
1 x 5cm piece fresh root ginger
200g rice noodles
25ml vegetable oil
200g cooked prawns
25ml fish sauce
25ml soy sauce
2 eggs, lightly beaten
1 small bunch fresh coriander
50g salted peanuts
2 limes, juiced and grated zest

Method

  1. Slice the chicken, dice the onion and chillies and grate the ginger.
  2. Soak the rice noodles in boiling water for 2–3 minutes, then drain and set aside.
  3. Heat the oil in a wok. Stir-fry the onion, chillies and ginger for 1 minute, then add the chicken, prawns and noodles. Cook for 2–3 minutes, until heated through.
  4. Add the fish sauce, soy sauce and eggs, and cook for another 2 minutes. Meanwhile, roughly chop the coriander and peanuts.
  5. Drizzle over the lime juice and zest, and sprinkle with the coriander and peanuts to serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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