This seriously easy chicken and prawn pad Thai recipe is the best mid-week dinner idea that the whole family will love. This tasty noodle dish can be ready in 40 minutes and contains only authentic and flavoursome ingredients.
Ingredients
375g pad Thai noodles
2 tbs vegetable oil
16 green prawn, peeled, deveined
500g chicken thigh fillet, diced
2 eggs, whisked
5 green onions, thinly sliced diagonally
200g Passage to Asia Pad Thai Stir-fry sauce
1 cup bean sprouts, trimmed
Small red chillies, thinly sliced, to serve
Thai basil, to serve
Method
Cook rice noodles as per packet instructions
Heat 1 tbs oil in a hot wok. Add prawns and cook for 3 minutes or until just cooked. Transfer to a bowl. Add chicken and cook for 5 minutes or until browned and cook through. Transfer to bowl with prawns
Heat remaining oil. Add egg and cook for 1 minute or until just set. Add onion and stir until combined. Return chicken, prawns and noodles to wok with Passage to Asia Pad Thai Stir-fry Sauce. Toss until well combined and heated through. Remove from heat and stir in bean sprouts. Spoon into serving bowls and top with chilli and basil
