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Pad Thai With Chicken And Prawns

Diet.Chef's picture
Ingredients
  Thai rice noodles 8 Ounce (1 Packet Or 250 Grams)
  Oil 2 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Fried
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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