Pad Thai With Chicken And Prawns
|Thai rice noodles||8 Ounce (1 Packet Or 250 Grams)|
|Garlic||2 Clove (10 gm), crushed|
|Skinless boneless chicken breast fillets||2 , trimmed of visible fat, cut into 3/4 inch cubes|
|Uncooked prawns||3 1⁄2 Ounce, deveined (Medium Sized, 100 Grams)|
|Red peppers||1 , chopped|
|Fish sauce||2 Tablespoon|
|Lime juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Low salt chicken stock/White wine||2 Tablespoon|
|Egg whites||2 , beaten|
|Bean sprouts||6 Ounce (2 Cups Or 180 Grams)|
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Spring onions||2 , finely chopped|
|Toasted unsalted cashew pieces||2 Tablespoon|
1. Place noodles in a bowl. Pour over boiling water to cover. Soak for 15-20 minutes, separate noodles with chopsticks or a fork if necessary. Drain. Set aside.
2. Heat oil in a wok or nonstick frying pan over medium heat. Add garlic. Stir-fry for 1 minute. Increase heat to high. Add chicken. Stir-fry for 2 minutes or until just cooked. Add prawns and red pepper. Stir-fry for 1 minute or until prawns just change color.
3. Stir in fish sauce, lime juice and stock. Stir-fry for 1 minute. Pour in egg whites. Cook, without stirring, until egg whites just set.
4. Add bean sprouts and prepared noodles. Cook, tossing, for 3 minutes or until heated through. Scatter with coriander, spring onions and cashews. Serve immediately.