Pad Thai with Chicken and Prawns Recipe
Ingredients
| 250 g/8 oz packet Thai rice noodles | ||
| Oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 2 boneless and skinless chicken breast fillets, trimmed of visible fat, cut into 2 cm/3/4 in cubes | ||
| 100 g/3 1/2 oz uncooked medium prawns, deveined | ||
| Pepper red | 1 To taste, chopped | |
| Fish sauce | 2 Tablespoon | |
| 1/4 cup/60 ml/2 fl oz lime juice | ||
| 2 tablespoons low-salt chicken stock or white wine | ||
| Egg whites | 2 , beaten | |
| 2 cups/180 g/6 oz bean sprouts | ||
| Coriander | 1 , chopped | |
| Onions spring | 2 , finely chopped | |
| 2 tablespoons chopped toasted unsalted cashews | ||
Directions
1. Place noodles in a bowl. Pour over boiling water to cover. Soak for 15-20 minutes, separate noodles with chopsticks or a fork if necessary. Drain. Set aside.
2. Heat oil in a wok or nonstick frying pan over medium heat. Add garlic. Stir-fry for 1 minute. Increase heat to high. Add chicken. Stir-fry for 2 minutes or until just cooked. Add prawns and red pepper. Stir-fry for 1 minute or until prawns just change color.
3. Stir in fish sauce, lime juice and stock. Stir-fry for 1 minute. Pour in egg whites. Cook, without stirring, until egg whites just set.
4. Add bean sprouts and prepared noodles. Cook, tossing, for 3 minutes or until heated through. Scatter with coriander, spring onions and cashews. Serve immediately.
2. Heat oil in a wok or nonstick frying pan over medium heat. Add garlic. Stir-fry for 1 minute. Increase heat to high. Add chicken. Stir-fry for 2 minutes or until just cooked. Add prawns and red pepper. Stir-fry for 1 minute or until prawns just change color.
3. Stir in fish sauce, lime juice and stock. Stir-fry for 1 minute. Pour in egg whites. Cook, without stirring, until egg whites just set.
4. Add bean sprouts and prepared noodles. Cook, tossing, for 3 minutes or until heated through. Scatter with coriander, spring onions and cashews. Serve immediately.
Chef
