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

Preparation

1. Cook the noodles as per packet instructions until soft. Drain and set aside.
2. In a bowl, mix the lemon juice, tamarind, fish sauce, sugar and 1tbsp of water.
3. 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.
4. 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.
5. Serve with crushed peanuts & coriander on top.

Enjoy!

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