Chicken and prawn pad Thai recipe

Recipes

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Chicken and prawn pad Thai recipe

A twist on a classic with fresh mint and coriander, and a sweet and salty sauce.

Ingredients

For the amai sauce (makes 275ml/9floz)
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
  • 3 tbsp caster sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp malt vinegar
  • 1.5 tbsp tomato ketchup
  • 2 tbsp tamarind concentrate
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 pinch salt
For the pad Thai
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 200 g rice noodles
  • 150 g cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 75 g bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 7.1 oz rice noodles
  • 5.3 oz cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 2.6 oz bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
  • 2 boneless and skinless chicken thighs
  • 2 tbsp vegetable oil
  • 7.1 oz rice noodles
  • 5.3 oz cooked, peeled prawns
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 2 spring onions, finely sliced
  • 2.6 oz bean sprouts
  • 2.5 cm (1 inch) piece of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and finely sliced
  • 1 pinch dried chilli flakes
  • 2 eggs, lightly beaten
  • 2 tbsp amai sauce
  • 2 tbsp fish sauce
  • 1 pinch sea salt and white pepper, to taste
To garnish
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 50 g unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 1.8 oz unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges
  • 1 sprig of coriander, leaves picked and roughly chopped
  • 1 sprig of fresh mint, leaves picked and finely sliced
  • 1.8 oz unsalted peanuts, roughly chopped
  • 2 tbsp crispy fried onions
  • 2 lime wedges

Details

  • Cuisine: Thai
  • Recipe Type: Stir-fry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. First make the amai sauce. Place the sugar and vinegars in a small saucepan over a medium-low heat and stir until dissolved.
  2. Add the tomato ketchup and tamarind and mix well, then stir in the soy sauces and salt and bring back to the boil. Using a wooden spoon, skim away any impurities that rise to the surface. It might foam a little.
  3. Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
  4. To make the pad Thai, season the chicken and 1 tablespoon of oil in a large frying pan or wok over a medium-high heat. Add the chicken and fry until browned all over.
  5. Cook the noodles according to the packet instructions, then drain and set aside.
  6. Place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes and noodles in a large bowl and mix well.
  7. Heat the remaining oil in a large wok or frying pan over a high heat, tip in the noodle mixture and stir-fry, ensuring the ingredients move around the pan and start to cook.
  8. Tip in the eggs and continue to stir-fry until the vegetables start to caramelise and the egg cooks, about 3–4 minutes.
  9. Add the amai and fish sauces and toss through the ingredients, making sure the sauce does not stick to the pan. Stir-fry for a further 2 minutes and then remove from the heat.
  10.  Divide between two serving plates and scatter with the fresh herbs. Garnish with the peanuts, crispy fried onions and a wedge of lime and serve immediately.

wagamama Feed Your Soul: Fresh + simple recipes from the wagamama kitchen by Steve Mangleshot is published by Kyle Books, £20.00.

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