PAD THAI ISH

I haven't ever been to Thailand so I cannot speak for how close this is to the real deal. It is however very tasty and I have created this recipe with inspiration from many other online sources. I can confirm that whatever this is, it absolutely slaps like a big cricket bat of flavour straight to the chops.

20-25 Mins

Ingredients

(TO FEED 2)

150g Uncooked Prawns
200g Chicken Breast
200g Thai Rice Stick Noodles
Handful Roasted Peanuts
2 Tablespoons Tamarind Paste
2.5 Tablespoons Fish Sauce
1.5 Tablespoons Soy Sauce
Tablespoon Brown Sugar
4 Spring Onions
3 Cloves Garlic
A Shallot
2 Tablespoons Sesame Oil
2 Tablespoons Cooking Oil
2 Eggs
Half a Lime as Wedges
2 Handfuls Beansprouts
Chilli Flakes (Optional)

Ingredients

Instructions

Firstly we have to soak our rice noodles in boiling water. They usually come in big packs, just soak them fully in boiling water for 15 minutes and save what you don't use for a tomorrow meal. When softened, coat them in 2 tablespoons of sesame oil and mix to stop sticking. You can also roast your peanuts if they're not already roasted by just giving them 15 minutes in the oven at 180ºC and shimmying every few minutes. You don't have to do this but you'll feel cool if you do.
Prepare your sauce by mixing your tamarind paste with fish sauce and soy sauce and brown sugar. Save a little soy to help season the chicken. Chop up your peanuts. Set the sauce and nuts aside.
Slice 3 of your spring onions, saving one for garnish. Finely chop your garlic and a shallot. Set the veg aside.
Slice your chicken into little strips and get your prawns out and ready. We're getting everything ready for its time in the wok. Get the wok hot and coated with a little oil and cook the chicken for 4-5 minutes, seasoning with soy sauce and tossing regularly. After a few minutes add the prawns. I like to add black pepper here but you do not have to. Once the prawns are entirely pink they're done. 1-2 minutes as they do not want to be over done and rubbery. Set prawns and chicken aside in a bowl.
Add more oil to the wok and add your shallot. Cook until softened then add garlic. Cook for a minute and then add your noodles. Move them around so things are not sticky and then add all of your delicious sauciness. Add the spring onions and then your chicken and prawns. Keep this mixing around before creating a space at the side of the wok for 2 eggs to be cracked into. Let them cook for about 40 seconds and then scramble with whatever implement you have and stir through all of the noodles.
Serve in a bowl with some raw beansprouts, lime wedges, finely chopped spring onions and roasted peanut pieces. Really tasty and maybe a bit authentic but who knows? Probably someone from Thailand.