Thai Chicken and Prawn Pad Recipe – Thai Special
This classic Thai recipe makes a quick and easy lunch or supper. Like all stir-fried dishes, have all the ingredients prepared before you start to cook.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
Thai Chicken and Prawn Pad Ingredients :
- 25 gm dried Pad Thai noodles
- 1 tbsp oil
- 2 chicken thigh fillets, sliced
- 8 raw prawns peeled and de-veined
- 2 eggs beaten
- 1/2 small brown onion cut into wedges
- 2 garlic cloves peeled and minced
- 150 gm firm tofu
- 1 cup beansprouts
- 30 gm unsalted roasted peanuts crushed
- Sauce
- 3 tbsp brown sugar
- 1 tbsp tamarind paste/puree
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp water
- To serve
- 1/4 lime cut into wedges
- 2 sprigs coriander roughly chopped (optional)
- 2 garlic chives roughly chopped (optional)
How to Make Thai Chicken and Prawn Pad
Prepare the noodles according to packet instructions. Once ready, drain
and rinse under warm running water.
Prep all other ingredients.
Make the sauce by whisking ingredients in a small bowl.
Heat oil in a wok over high heat. Fry the chicken for 30 seconds on one
side without stirring. Give the chicken a quick stir to partially cook
the other side, then remove from pan and set aside in a bowl.
Repeat with the prawns, once done set aside with the chicken.
Pour the beaten eggs into the wok, then scramble until mostly cooked
through. Set aside with the chicken and prawns.
Add more oil to the wok if necessary. Fry the onion and garlic for one minute.
Add tofu and stir fry for 1 minute.
Return the chicken, prawns and eggs to the wok along with 4 tbs of the
sauce. Cook, stirring for another minute.
Turn off the heat but leave on the stovetop. Add the beansprouts,
noodles, half the crushed peanuts and the remaining sauce. Use tongs to
gently combine.
Serve with the remaining crushed peanuts, coriander, lime wedges and
garlic chives (if using).
