A classic served on pretty much every street food stall we came across. This is a very easy pad thai recipe to follow which is prepared really quickly and tastes so incredibly yummy! You can either leave the prawns or the chicken out – or combine the two. Either way, one portion will never be enough.
What you need
- 250g Thai noodles
- Juice of 1 lime
- 1tbsp fish sauce
- 1tbsp sugar
- 1tbsp tamarind paste
- 4 chicken fillets or 6 chicken de-boned thighs
- 1 small packet of small prawns, pre-cooked
- 1 clove garlic, chopped
- 1 small onion
- optional: 2 small chillies deseeded & chopped
- 2 eggs, lightly beaten
- handful of peanuts, unsalted & chopped / crushed
- handful of fresh coriander leaves, chopped
- Lime wedges, to serve
- Peanut oil to cook
- Cook the noodles as per packet instructions until soft. Drain and set aside.
- In a bowl, mix the lemon juice, tamarind, fish sauce, sugar and 1tbsp of water.
- Add a good dollop of oil in a wok. Cook the chicken for approx. 4 min – place on kitchen paper to drain the oil. Cut in slices. Set aside.
- Add the garlic, onion, and chillies, prawns to the wok and stir-fry for 2 mins. Add the chicken, noodles and lime juice & stir well. Slowly pour over the eggs. Stir-fry over a high heat for 1 min.
- Serve with crushed peanuts & coriander on top.