Pad Thai with Prawns and Chicken
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Servings Prep Time
4people 20minutes
Cook Time
15minutes
Ingredients
  • 1/2 package Thai rice noodles *
  • 1 1/3cup bean sproutsrinsed and separated into half
  • 1/2cup chiveschopped into 1” pieces, reserving a generous pinch for garnishing
  • 3tablespoons olive oil
  • 2tablespoons tamarind paste **
  • 2tablespoons sugar
  • 2 minced shallots
  • 1/3cup carrotsjulienned into matchsticks
  • 1/3cup extra firm tofujulienned into matchsticks
  • 1/2 lime
  • 2tablespoons shelled peanutsfinely diced
  • 12 large prawnsdeveined and shells removed, leave tails on if desired
  • 1 skinlessboneless chicken breast, cut into 1” cubes
  • fresh ground pepper
  • 1/2teaspoon dried and ground chili pepper
  • 3 cloves garlicminced
  • 4teaspoons fish sauce
  • 1 egg
Instructions
  1. Soak the dry noodles as per package instructions in lukewarm water while preparing the other ingredients. Getting the noodles to the right consistency is important for good Pad Thai, so make sure that they’re submerged in plenty of water. When ready, they should be somewhat flexible and solid, not completely ‘limp as a noodle’. If you’re not sure, err on the side of under soaking as you can always add a bit more water to the pan.
  2. Heat a wok or other large pan to high heat and add one tablespoon of the oil. Add the peanuts, then fry and toss to toast. Remove from the wok and set aside.
  3. Add the remaining oil and the shallot, garlic, tofu and carrots and stir fry until they begin to brown.
  4. Add the drained noodles and stir quickly to prevent sticking. Add the tamarind paste, sugar, fish sauce and ground chili pepper and stir well over high heat. If juices start to well in the bottom, turn up the heat – your wok isn’t hot enough and you’re poaching the food, not stir frying.
  5. Push the noodles aside, and add the egg, scrambling until almost set then fold it in to the noodles.
  6. Keeping the noodles up and out of the way, add another tablespoon of oil then the cubed chicken and stir fry for 5 minutes, then fold into the noodles.
  7. As with the chicken, add the remaining tablespoon of oil and the prawns then stir fry for 3 minutes.
  8. Bring all the ingredients back into the well of the wok, stir the prawns, half of the bean sprouts and chives. Stir a few more times.
  9. Slide onto a warm serving platter, garnish with fine ground pepper, the remaining raw bean sprouts and a generous pinch of chives.
Recipe Notes

* Thai rice noodles are available in most grocery stores, Asian markets and online.

** Purchase tamarind paste in Asian markets, some grocery stores and online stores such as Amazon.

*** Fish sauce can be purchased in the Asian aisle of most grocery stores. As a rule of thumb, the darker the color, the more intense the flavor. And, the longer it ferments, the nuttier the flavor becomes.

Pad Thai with Prawns and Chicken Recipe | Foodal.com