Classic flavours of Thailand abound in this fragrant and flavourful dish featuring peanuts, chicken, prawn and noodles.
Classic flavours of Thailand abound in this fragrant and flavourful dish featuring peanuts, chicken, prawn and noodles.
Serves 2
Combine the tamarind, fish sauce, sugar and lime juice with 1 tbsp water and set aside.
Cook the eggs in 1 tbsp of oil and set aside.
Add 1 tbsp of oil to the frying pan. Add the peppers and sear the chicken until golden and cooked through.
Add the prawns to the pan, and cook for about 2 minutes or until they just turn pink.
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.
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.
Add the peppers and chicken, prawns, eggs, mange tout and tamarind sauce. Toss with the noodles until well-coated.
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