Prawn & Chicken Pad Thai

Classic flavours of Thailand abound in this fragrant and flavourful dish featuring peanuts, chicken, prawn and noodles. 

November 2019 • Jules Verne

Serves 2


  • 3 tbsp Thai fish sauce
  • 3 tbsp tamarind paste
  • 3 tbsp light brown sugar (or honey)
  • 1/2 lime, juice
  • 4 tbsp vegetable oil
  • 2 eggs, beaten
  • 2 chicken breasts, sliced
  • 200g raw prawns, shelled & patted dry
  • 1 red pepper, finely sliced
  • 2 spring onions, finely sliced
  • 1/2 cup mangetout
  • 1 chilli, finely sliced
  • 30 fresh coriander, finely sliced
  • 1 tsp garlic, crushed
  • 600g flat rice noodles, cooked
  • 100g bean sprouts
  • 1 handful roasted peanuts, roughly chopped
  • Lime wedge, to serve


  1. Combine the tamarind, fish sauce, sugar and lime juice with 1 tbsp water and set aside.

  2. Cook the eggs in 1 tbsp of oil and set aside.

  3. Add 1 tbsp of oil to the frying pan. Add the peppers and sear the chicken until golden and cooked through.

  4. Add the prawns to the pan, and cook for about 2 minutes or until they just turn pink.

  5. Tip in half the spring onions, chilli and half the coriander. Add all the mange tout and garlic. Cook for 1 minute until fragrant, then set aside.

  6. Heat 1 tbsp of oil in the wok, and then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.

  7. Add the peppers and chicken, prawns, eggs, mange tout and tamarind sauce. Toss with the noodles until well-coated.

  8. To serve, scatter over the roasted peanuts and remaining spring onions. Wedge of lime.