Pad Thai

Name: Pad Thai
Ingredients: 500 g green prawns (deveined and tails removed); 1 small chicken breast, finely sliced; 2 garlic cloves, finely diced; 1 teaspoon fresh ginger, finely diced; 1 onion, finely diced; 200 g fresh rice noodles (or I also use udon noodles - 1 small pack per person); 1 tablespoon brown sugar; 4 tablespoons lime juice; 3 tablespoons fish sauce; 1 teaspoon sambal oelek; 1 tablespoon soy sauce; 2 tablespoons peanuts; 1 tablespoon chopped coriander; 1 tablespoon chopped mint; 1 tablespoon bean sprouts (to garnish); 1 tablespoon fried shallots (to garnish)

16 ingredients

8 steps

Ingredients

500 g green prawns (deveined and tails removed)
1 small chicken breast, finely sliced
2 garlic cloves, finely diced
1 teaspoon fresh ginger, finely diced
1 onion, finely diced
200 g fresh rice noodles (or I also use udon noodles - 1 small pack per person)
1 tablespoon brown sugar
4 tablespoons lime juice
3 tablespoons fish sauce
1 teaspoon sambal oelek
1 tablespoon soy sauce
2 tablespoons peanuts
1 tablespoon chopped coriander
1 tablespoon chopped mint
1 tablespoon bean sprouts (to garnish)
1 tablespoon fried shallots (to garnish)

Directions

1

Combine prawns, soy sauce and garlic - marinade 10 mins.
2

Soften noodles in boiling water, drain.
3

Heat oil in wok - add onion and cook until golden, add ginger cook extra minute.
4

Add prawns and chicken - stir fry until cooked.
5

Add combined sugar, lime juice, fish sauce and sambal olek to the wok and stir fry.
6

Add drained noodles to wok and mix through with other ingredients
7

Add coriander, mint and peanuts to wok and mix through.
8

Serve in bowls, topped with shallots and bean sprouts.