A Pad Thai you'll love making
- 250g sek lek (rice noodles)
- 3 tablespoons fish sauce
- 1 lime, juiced
- 1 teaspoon sugar
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons hot chilli paste, divided
- 65ml chicken stock
- 65ml vegetable oil
- 2 garlic cloves, chopped
- 250g medium sized prawns- peeled and deveined
- 250g skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 eggs, beaten
- 3 good sized handfuls bean sprouts
- 6 spring onions, chopped into 1 inch pieces
- 2 tablespoons chopped unsalted dry-roasted peanuts
- a few springs chopped fresh coriander
- 1 lime, cut into wedges
- 200g bean sprouts
Prep:15min › Cook:15min › Ready in:30min
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chilli paste and chicken stock. Set aside.
- Heat a wok over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add the prawns and chicken; cook, stirring constantly until the prawns are opaque and chicken is cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring everything constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.
- Stir in the bean sprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
- Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.