Prawn and chicken pad Thai recipe

17 ratings Rate
  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 915 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Combine the tamarind, fish sauce, sugar and lime juice with 1 tbsp water and set aside.

Heat a large wok or non-stick frying pan over a high heat. Add 1 tsp oil, then pour in the egg. Swirl around the pan to make a thin omelette, cook for 30 seconds until dry, then slide out of the pan onto a chopping board. Roll the omelette up, then slice finely. Set aside. 

Add 2 tsp oil to the wok and stir-fry the chicken for about 5 minutes, until golden and cooked through. Cut into a thick chunk of chicken to check that it is cooked, with no pink showing. Tip onto a plate. Add the prawns to the pan, cook for about 3 minutes or until they are completely pink and turning golden, then return the chicken to the pan. 

Tip in the garlic, chilli, coriander stalks and half the spring onions. Cook for 1 minute until fragrant, then tip everything back onto the plate.

Heat the final 1 tbsp oil in the wok, then add the noodles and beansprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through. Add the chicken, prawns and the tamarind sauce. Toss with the noodles until well coated. To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves and lime wedges, if you like.

Tip

If you prefer, you can make this with tofu instead of chicken. Cut it into cubes and fry until golden in step 3.

See more Thai recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 3tbsp tamarind paste
  • 3tbsp Thai fish sauce
  • 3tbsp light muscovado sugar
  • 1 lime, juiced
  • 2tbsp vegetable or sunflower oil
  • 2 medium eggs, beaten
  • 2 skinless chicken breasts, very finely sliced
  • 200g (7oz) raw prawns, shelled and patted dry
  • 2 garlic cloves, crushed
  • pinch of chilli powder or 1 shredded fresh chilli
  • 1 x 31g pack coriander, stalks finely chopped
  • bunch spring onions, shredded
  • 600g straight-to-wok medium noodles
  • 100g (3½oz) beansprouts
  • handful roasted peanuts, roughly chopped
  • lime wedges, to serve
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 3853kj 915kcal 46%
  • Fat 25g 36%
  • Saturates 6g 30%
  • Sugars 16g 18%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 127.9g Protein 51.3g Fibre 7.3g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.