Prawn and chicken pad Thai recipe

17 ratings

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 915 calories / serving


  • 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, blanched
  • handful roasted peanuts, roughly chopped
  • lime wedges, to serve

Each serving contains

  • Energy

  • 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


  1. Combine the tamarind, fish sauce, sugar and lime juice with 1 tbsp water and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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