Ready in 30 minutes, this Pad Thai with chicken and prawns is made with a mix of authentic spices that will transport you back on holiday!
Ingredients
375g pad Thai rice noodles
2 tablespoons vegetable oil
255g Street Kitchen Pad Thai kit
16 green prawns, peeled, deveined
500g chicken thigh fillets, diced
2 eggs, whisked
5 green onions, thinly sliced diagonally
1 cup bean sprouts, trimmed
Small red chillies, thinly sliced, to serve
Thai basil, to serve
Method
Cook rice noodles as per packet instructions
Meanwhile, heat 1 tablespoon oil in a hot wok. Add chilli & onion mix and 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 cooked through. Transfer to bowl with prawns.
Heat remaining oil. Add egg and cook for 1 minute or until just set. Add scallion and stir until combined. Return chicken, prawns and noodles to wok with Pad Thai sauce. Toss until well combined and heated through. Remove from heat and stir in finishing sauce and bean sprouts. Spoon into serving bowls and top with chillies and basil
Tips & Hints
Cut down your prep time by buying cleaned and shelled prawns from the supermarket wet counter
You could also replace the fresh chicken for leftover BBQ chicken
