Directions
- 1Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
- 2Mix all ingredients for the Pad Thai sauce and set aside.
- 3Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
- 4Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
- 5Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
- 6Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
- 7Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
- 8Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.
Ingredients
- 250 g dried rice noodles
- 0 Thai chilli powder
- 0 Lime wedges
- 2.5 tbsp tamarind puree
- 3.5 tbsp brown sugar
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 3 tbsp neutral oil
- 3 garlic cloves, finely chopped
- 1 small onion, sliced
- 200 g chicken thigh, thinly sliced
- 150 g prawn tails, peeled, deveined
- 3 spring onions, cut into 3cm pieces, white and green part separated
- 2 eggs, lightly whisked
- 1.5 cups beansprouts
- 0.5 cup firm tofu, sliced into strips
- 0.33 cup finely chopped peanuts
Equipment
wok or large pan
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