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
- 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
- 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
Details
- Cuisine: Thai
- Recipe Type: Stir-fry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- First make the amai sauce. Place the sugar and vinegars in a small saucepan over a medium-low heat and stir until dissolved.
- 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.
- Reduce the heat and simmer for 30 minutes until it becomes a sticky sauce.
- 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.
- Cook the noodles according to the packet instructions, then drain and set aside.
- Place the chicken, prawns, vegetables, ginger, garlic, chilli, chilli flakes and noodles in a large bowl and mix well.
- 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.
- Tip in the eggs and continue to stir-fry until the vegetables start to caramelise and the egg cooks, about 3–4 minutes.
- 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.
- 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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