Thai-Style Chicken and Prawn Fried Noodles (Pad Thai)
Pad thai,or phad thai, (Thai: ผัดไทย) is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and is flavored with tamarind pulp, fish sauce, dried shrimp and palm sugar and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives and raw banana flowers. It may also contain fresh shrimp, squid, chicken or other animal products. Many of the ingredients are provided on the side as condiments such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts and other miscellaneous fresh vegetables. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
3 tablespoons Thai fish sauce
3 tablespoons tamarind paste
3 tablespoons light brown sugar
½ lime, juiced
4 tablespoons vegetable oil
2 eggs, beaten
2 chicken breasts, finely sliced
200 grams raw prawns, shelled and patted dry
2 spring onions, finely sliced
1 chilli, finely sliced
30 grams coriander, finely chopped
2 grams garlic, crushed
600 grams flat rice noodles, cooked
100 grams bean sprouts
Handful roasted peanuts, roughly chopped
Lime wedges, to serve
- Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
- Cook the eggs in 1 tablespoon of oil and set aside.
- Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
- Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
- Tip in half of the spring onions, half the coriander, garlic, and chilli. Cook for 1 minute until fragrant, then set aside
- Heat 2 tablespoon of oil in the wok, then add the noodles and bean sprouts.
- Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
- Add the chicken, prawns, and tamarind sauce. Toss with the noodles until well-coated.
- To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.