Thai Chicken and Prawn Pad Recipe – Thai Special
This traditional Thai dish is perfect for a swift and straightforward lunch or dinner. As with all stir-fries, ensure all ingredients are prepped before beginning to cook.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
Thai Chicken and Prawn Pad Ingredients :
- 25 grams of dried Pad Thai noodles
- 1 tablespoon of oil
- 2 chicken thigh fillets, thinly sliced
- 8 raw prawns, peeled and deveined
- 2 eggs, beaten
- 1/2 small brown onion, cut into wedges
- 2 garlic cloves, minced
- 150 grams of firm tofu
- 1 cup of bean sprouts
- 30 grams of unsalted roasted peanuts, crushed
For the sauce:
- 3 tablespoons of brown sugar
- 1 tablespoon of tamarind paste or puree
- 2 tablespoons of fish sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of water
To serve:
- 1/4 lime, cut into wedges
- 2 sprigs of coriander, roughly chopped (optional)
- 2 garlic chives, roughly chopped (optional)
How to Make Thai Chicken and Prawn Pad
Cook the noodles following the instructions on the packet. Once cooked, drain and rinse under warm running water.
Prepare all the other ingredients.
Whisk together the sauce ingredients in a small bowl.
Heat oil in a wok over high heat. Add the chicken and cook for 30 seconds without stirring. Flip the chicken to partially cook the other side, then transfer to a bowl and set aside.
Repeat the process with the prawns, then set them aside with the chicken.
Pour the beaten eggs into the wok and scramble until mostly cooked through. Transfer the eggs to the bowl with the chicken and prawns.
If needed, add more oil to the wok. Sauté the onion and garlic for one minute.
Add the tofu and stir-fry for another minute.
Return the chicken, prawns, and eggs to the wok. Add 4 tablespoons of the prepared sauce. Cook, stirring, for an additional minute.
Turn off the heat but keep the wok on the stovetop. Add the bean sprouts, cooked noodles, half of the crushed peanuts, and the remaining sauce to the wok. Use tongs to gently toss everything together.
Serve the Pad Thai garnished with the remaining crushed peanuts, chopped coriander, lime wedges, and garlic chives (if using).
