Chicken and Prawn Pad Thai

A classic Thai stir-fry featuring crispy chicken thighs, prawns, rice noodles, and a tangy tamarind sauce.

Chicken Quick Noodles Stir-Fry Prawns Thai

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

43.2g

per serving

172.8 g total

Fat

25.6g

per serving

102.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Paste

tbsp

Fish Sauce

tbsp

Soy Sauce

Dairy

piece

Egg

Free-range, beaten

Fruits

piece

Lime

Juice only

GrainsCereals

300

Rice Noodle

Cooked according to packet instructions

Meat

piece

Chicken Thigh

Bones removed

NutsSeeds

clove

Garlic

Finely chopped

0.5

tsp

White Pepper

Freshly ground

tbsp

Coriander

Roughly chopped

tbsp

Peanut

Roasted, salted, crushed

OilsFats

tbsp

Vegetable Oil

Seafood

100

Prawn

Cooked, peeled

Vegetables

piece

Banana Shallot

Large, finely sliced

piece

Bird's-Eye Red Chilli

Sliced

tbsp

Ginger

Fresh, finely chopped

100

Beansprout

Method

Toss the noodles in the beaten egg and stir-fry for 2 minutes.

Add noodles, bean sprouts, tamarind paste, fish sauce, soy sauce, pepper, and lime juice.

Add prawns and sliced chicken and fry for another minute.

Heat a wok and stir-fry shallot, chilli, garlic, and ginger for 1 minute.

Drain chicken on kitchen paper and thinly slice once cool enough to handle.

Turn chicken over and cook for 4 minutes until fully cooked through.

Heat a frying pan and fry chicken thighs skin-side down for 4 minutes until crisp.

Sprinkle with coriander and half the peanuts before serving with remaining peanuts.