- 125g dried rice stick noodles, broken in half
- 1 tbs sunflower oil
- 200g chicken thigh fillets, cut into 2cm pieces
- 8 large green prawns, peeled, deveined
- 1 egg, lightly beaten
- 100g bean sprouts
- 1/2 bunch garlic chives (substitute chives), cut into 3cm pieces
- Chopped roasted peanuts and lime wedges, to serve
Pad Thai sauce
- 2 tsp sunflower oil
- 2 garlic cloves, crushed
- 2 small red chillies, thinly sliced
- 1 tbs finely grated palm sugar or brown sugar
- 2 1/2 tbs tamarind puree (from Asian food shops and selected supermarkets)
- 1 tbs fish sauce
- 1 tsp light soy sauce
1. Cook noodles according to packet instructions. Drain and rinse under cold water. Set aside.
2. For the pad Thai sauce, heat oil in a wok over medium-low heat. Add the garlic and chilli, and cook, stirring, for 1 minute or until fragrant. Add the sugar, tamarind, fish sauce, soy sauce and 2 tbs water, and cook, stirring, until sugar dissolves. Bring to a simmer and cook for 2-3 minutes or until reduced slightly. Transfer to a small heatproof bowl and set aside.
3. Wipe wok clean and add oil. Add chicken and cook, stirring occasionally, for 5-6 minutes or until golden and cooked through. Push chicken to one side of wok and add prawn to empty side. Cook, turning halfway, for 2-3 minutes or until pink and just cooked through. Push prawn to one side with chicken and add egg to empty side. Cook, stirring, for 2 minutes or until just set.
4. Add bean sprouts, garlic chives, cooked noodles and pad Thai sauce, and cook, tossing together, for 2-3 minutes or until heated through.
5. Divide between bowls and serve immediately, sprinkled with roasted peanuts and with lime wedges on side.