Pad Thai is one of those takeaway dishes many of us keep coming back to over and over again. And why wouldn’t we?! This version is even better than what you’d get from the takeaway shop thanks to super fresh ingredients and the most delicious sauce. The recipe calls for chicken and prawns, but you can mix it up if you like by omitting either meats or swapping them out for something else like beef instead. Finish the dish with a generous squeeze of lime when serving the the ultimate fresh burst of flavour. YUM!
- 250g packet rice stick noodles
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil
- 2 chicken breast fillets, thinly sliced
- 500g green prawns, peeled, deveined
- 3 green onions, thinly sliced diagonally
- 2 small red chillies, deseeded, finely chopped
- 2 eggs, lightly beaten
- 1 cup bean sprouts, tails removed
- 1/4 cup roasted peanuts, finely chopped, optional
- 1/2 cup coriander leaves
- Lime wedges, to serve
Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
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Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.
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