Chicken

Chicken and prawn pad Thai

Name: Chicken and prawn pad Thai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 125g dried rice stick noodles, broken in half; 1 tbs sunflower oil; 200g chicken thigh fillets, cut into 2cm pieces; 8 large green prawns, peeled, deveined; 1 egg, lightly beaten; 100g bean sprouts; 1/2 bunch garlic chives (substitute chives), cut into 3cm pieces; Chopped roasted peanuts and lime wedges, to serve; 2 tsp sunflower oil; 2 garlic cloves, crushed; 2 small red chillies, thinly sliced; 1 tbs finely grated palm sugar or brown sugar; 2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets); 1 tbs fish sauce; 1 tsp light soy sauce

4 ratings

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jul 01, 2017

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

125g dried rice stick noodles, broken in half
1 tbs sunflower oil
200g chicken thigh fillets, cut into 2cm pieces
8 large green prawns, peeled, deveined
1 egg, lightly beaten
100g bean sprouts
1/2 bunch garlic chives (substitute chives), cut into 3cm pieces
Chopped roasted peanuts and lime wedges, to serve

Pad Thai sauce

2 tsp sunflower oil
2 garlic cloves, crushed
2 small red chillies, thinly sliced
1 tbs finely grated palm sugar or brown sugar
2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets)
1 tbs fish sauce
1 tsp light soy sauce

Method

1.

Cook noodles according to packet instructions. Drain and rinse under cold water. Set aside.
2.

For the pad Thai sauce, heat oil in a wok over medium-low heat. Add the garlic and chilli, and cook, stirring, for 1 minute or until fragrant. Add the sugar, tamarind, fish sauce, soy sauce and 2 tbs water, and cook, stirring, until sugar dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Transfer to a small heatproof bowl and set aside.
3.

Wipe wok clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through. Push chicken to one side of wok and add prawn to empty side. Cook, turning halfway, for 2-3 minutes or until pink and just cooked through. Push prawn to one side with chicken and add egg to empty side. Cook, stirring, for 2 minutes or until just set.
4.

Add bean sprouts, garlic chives, cooked noodles and pad Thai sauce, and cook, tossing together, for 2-3 minutes or until heated through.
5.

Divide between bowls and serve immediately, sprinkled with roasted peanuts and with lime wedges on side.