Chicken and Prawn Pad Thai

by Sophie Ross

Looking for the perfect Friday night meal without splurging on a takeaway? This Chicken and Prawn Pad Thai tastes authentic and delicious. For my own spin, I add two tablespoons of crunchy peanut butter to give it a creamier sweeter texture. You can also substitute the meat/fish for tofu to make this recipe vegetarian friendly. Check out my recipe below!

Looking for the perfect Friday night meal without splurging on a takeaway? This Chicken and Prawn Pad Thai tastes authentic and delicious. For my own spin, I add two tablespoons of crunchy… Recipes Thai, pad thai, chicken, prawn, noodles Thai Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 1 tablespoon peanut butter (optional)
  • 1 tablespoon light soy sauce
  • ½ lime, juiced
  • 3 tablespoons stir fry oil
  • 2 eggs, beaten
  • 4 chicken breasts
  • Pack of raw prawns
  • Bunch of spring onions, finely sliced
  • 1 red chilli, finely sliced
  • A handful of fresh coriander, finely chopped
  • 3 garlic cloves or garlic paste
  • Rice noodles flat or thin
  • Pack of beansprouts
  • 1 handful roasted peanuts roughly chopped
  • ½ lime wedge, to serve

Instructions

  1. Combine fish sauce, ketchup, oyster sauce, soy sauce and lime juice in a bowl. Stir in the brown sugar and the peanut butter until smooth.
  2. Heat 1 tablespoon of oil in a pan and cook the egg. Set aside when done. Heat another tablespoon of oil and add the crushed garlic, cook for 2 minutes and then add the chicken.
  3. Fry until golden brown and cooked through. Add another tablespoon of oil, crushed garlic and the prawns. Cook for 2 minutes.
  4. In a sperate pan or wok add in half of the spring onions, sliced chilli and half the coriander. Cook for a further 2 minutes. Stir in the noodles and bean sprouts. Mix in chicken and prawns and stir-fry everything for 2 minutes until the noodles have separated and everything is heated through.
  5. Add the cooked eggs and the sauce. Toss noodle mixture until everything is well coated. Serve straight away and garnish with crushed peanuts, leftover beansprouts, coriander and a lime wedge.
 

Hope you enjoyed my first Rossecipe! Let me know if you make yours

Love Sophie
xoxo

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