Main Dishes · No. 68
Chicken and Prawn Pad Thai
Rice noodles stir-fried with chicken thigh, prawns, tofu, egg and bean sprouts in a tamarind sauce, topped with peanuts and lime. Serves 4. Michelin on a Minimum Wage ep. 10, from Maria (therealchadli).
Serves 4ThaiDinner
Ingredients
- 200 g (7 oz) rice noodles
- 200 g (7 oz) chicken thighs, thinly sliced
- 150 g (5 oz) prawns
- 150 g (5 oz) firm tofu, pressed and cubed
- 2 eggs
- 3 shallots, finely sliced
- 3 garlic cloves, minced
- 3 spring onions, chopped
- 150 g (5 oz) bean sprouts
- 2 tbsp tamarind paste
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 1 red chilli and 1 green chilli, sliced
- 40 g (1/3 cup) peanuts, crushed
- 1 lime, in wedges
- Neutral oil for frying
Method
- Soak the noodles in warm water 20 to 25 minutes until bendy but firm. Drain.
- Mix the tamarind, oyster sauce, fish sauce and brown sugar.
- Heat oil in a wok over high heat. Fry the tofu until golden. Set aside.
- Cook the chicken in the same wok until done. Set aside.
- Stir-fry the shallots and garlic 30 seconds. Add the sauce, spring onions, bean sprouts and chillies. Cook 2 to 3 minutes.
- Add the chicken, prawns and tofu. Push to one side and scramble the eggs.
- Add the noodles and toss everything together. Top with peanuts and lime.
Notes
- The chillies are listed but not placed in the method. They go in with the sauce here.
- Source: @therealchadli on Instagram.