Chicken and Prawn Pad Thai
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
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Serves: 2
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Cuisine: Thai
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Recipe by Love Food
Ingredients and Instructions
For the amai sauce (makes 275ml/9floz):
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3 tbsp caster sugar
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1 tbsp rice wine vinegar
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1 tbsp malt vinegar
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1.5 tbsp tomato ketchup
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2 tbsp tamarind concentrate
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1 tbsp light soy sauce
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1 tbsp dark soy sauce
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1 pinch salt
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For the pad Thai:
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2 boneless and skinless chicken thighs
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2 tbsp vegetable oil
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200 g rice noodles
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150 g cooked, peeled prawns
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1 leek, finely sliced
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1 red onion, finely sliced
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2 spring onions, finely sliced
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75 g bean sprouts
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2.5 cm (1 inch) piece of ginger, peeled and grated
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1 garlic clove, crushed
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1 red chilli, deseeded and finely sliced
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1 pinch dried chilli flakes
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2 eggs, lightly beaten
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2 tbsp amai sauce
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2 tbsp fish sauce
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1 pinch sea salt and white pepper, to taste
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To garnish:
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1 sprig of coriander, leaves picked and roughly chopped
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1 sprig of fresh mint, leaves picked and finely sliced
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50 g unsalted peanuts, roughly chopped
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2 tbsp crispy fried onions
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2 lime wedges
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First, make the amai sauce. Place the sugar and vinegar in a small saucepan over medium-low heat and stir until dissolved.
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Add the tomato ketchup and tamarind and mix well, then stir in the soy sauces and salt and bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little.
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Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
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To make the pad Thai, season the chicken and 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the chicken and fry until browned all over.
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Cook the noodles according to the packet instructions, then drain and set aside.
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Place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes and noodles in a large bowl and mix well.
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Heat the remaining oil in a large wok or frying pan over high heat, tip in the noodle mixture and stir-fry, ensuring the ingredients move around the pan and start to cook.
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Tip in the eggs and continue to stir-fry until the vegetables start to caramelise and the egg cooks, about 3–4 minutes.
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Add the amai and fish sauces and toss through the ingredients, making sure the sauce does not stick to the pan. Stir-fry for a further 2 minutes and then remove from the heat.
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Divide between two serving plates and scatter with the fresh herbs. Garnish with the peanuts, crispy fried onions and a wedge of lime and serve immediately.