Chicken and prawn pad Thai

1. 1

   Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper.

2. 2

   When the chicken is cool enough to handle, thinly slice then set aside.

3. 3

   Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute.

4. 4

   Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat.

5. 5

   Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts.

6. 6

   To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.