This week’s recipe inspiration is delicious Pad Thai. If you’ve never tried it, please have a go, as this is an easy and tasty recipe that is also so quick to make, and so good for you. I like to add some additional capsicum and asian veg to this dish to make it even more delicious. This great combination of chicken, veg and prawns also keeps well in the fridge, so its good the next day, for work and school lunches too!
Delicious Pad Thai
250 g packet rice, fine pasta or quick noodles
2 tablespoons lime juice
2 tablespoons fish sauce (or chop up a small anchovy finely)
2 tablespoons brown sugar or honey
2 tablespoons peanut oil (veg, olive or canola oil is a good substitute)
2 chicken breast fillets, small cubes
500 g small prawns, (peeled and de-veined if required)
1/2 bunch Spring onions, thinly sliced diagonally
1 bunch Asian vegetable, thinly sliced (optional)
1 large capsicum, thinly sliced (optional)
1 red chilli, deseeded, finely chopped (add less or more to taste)
2 free range eggs, lightly beaten
1 cup bean, pea or wasabi sprouts
1/4 cup roasted peanuts, finely chopped, (optional)
1/2 cup fresh coriander leaves
lime (or lemon) wedges, to serve
Place noodles into a heat-proof bowl. Cover with boiled water. Stand until tender. Drain. Rinse under cold water.
Combine lime juice, fish sauce (finely chopped anchovy) and sugar in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add oil. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, vegetables and chilli. Stir-fry for 2 to 3 minutes or until prawns turn pink and onions tender. Add noodles. Stir-fry for another 1 to 2 minutes. Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add the fresh sprouts and toss well. Spoon pad Thai onto plates. Sprinkle with peanuts (optional) and fresh coriander leaves. Serve with lime wedges.
Thank you to Taste for this recipe.