Pad Thai

Name: Pad Thai
Ingredients: 250 g stick rice noodles; 2 lemons, juice of; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 2 tablespoons peanut oil; 2 chicken breast fillets, finely sliced; 500 g green shrimp, peeled,deveined; 3 green onions, thinly sliced diagonally; 2 small red chilies, finely chopped; 2 eggs, lightly beaten; 1 cup bean sprouts, tails removed; 14 cup roasted peanuts, finely chopped; 12 cup fresh coriander leaves; lime wedge, to serve

14 ingredients

11 steps

Ingredients

250 g stick rice noodles
2 lemons, juice of
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut oil
2 chicken breast fillets, finely sliced
500 g green shrimp, peeled,deveined
3 green onions, thinly sliced diagonally
2 small red chilies, finely chopped
2 eggs, lightly beaten
1 cup bean sprouts, tails removed
14 cup roasted peanuts, finely chopped
12 cup fresh coriander leaves
lime wedge, to serve

Directions

1

Place the noodles in a bowl and cover with hot water;allow to stand until just tender, drain and rinse under cold water, drain.
2

Combine lemon juice fish sauce and sugar in a jug, whisking to combine.
3

Heat a wok over high heat, add the oil swirling to coat.
4

Add the chicken, stir fry for 2 minutes, add the prawns, onions and chillies.
5

Stir fry for 2-3 minutes or until the prawns have turned pink.
6

Add the noodles and stir fry for another 2 minutes.
7

Add the lemon juice mixture to wok, toss to combine.
8

Slowly pour the eggs over noodles.
9

Stir fry for 1 minute.
10

Add the sprouts and toss well.
11

Spoon onto plates, sprinkle with the peanuts and coriander and serve with the lime wedges.