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Prawn and Chicken Pad Thai Recipe

Juicy prawns and tender chicken pieces cooked with hot and sour flavours, Thai noodles, fresh vegetables and crunchy peanuts. Asian food at its colourful best.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

30 minutes

Serves

Print Recipe

Recipe Ingredients

300g pad thai noodles
4 Tbsp SPAR sunflower oil
300g SPAR prawn tails, cleaned and shelled
4 SPAR Select chicken thighs, skinned and deboned
½ packet (200g) SPAR Freshline julienned carrots
4 SPAR Freshline baby marrows, sliced at a slant
1 SPAR Freshline red pepper, cut into strips
2 SPAR eggs, whisked

For the sauce

4 SPAR Freshline garlic cloves, finely chopped
4 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 Tbsp fish sauce
3 Tbsp SPAR honey or brown sugar
½ tsp chilli flakes
Juice of a SPAR Freshline lime

To serve

2 stalks SPAR Freshline spring onion, chopped
3 Tbsp chopped SPAR Fruit Fuel peanuts
A handful of SPAR Freshline coriander
SPAR Freshline lime wedges

Recipe Method

Cook the noodles according to package instructions.
Heat 2 Tbsp of the oil in a large wok and then cook the prawns and chicken in batches until opaque and cooked through, and set aside.
Add more oil to the wok then add the vegetables and cook until they just start softening.
Make a well in the middle of the veggies, add the whisked eggs and mix them through.
Add the prawns and chicken back to the pan, add the cooked noodles and the sauce and mix well.
Serve topped with spring onion, peanuts, coriander and lime.