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w/ Chicken & Prawns
Serves 2
Cooking Time ~15 minutes
This is super quick and really tasty. It's a slightly simplified version of a traditional Pad Thai but it's time and resource friendly. I've used Turmeric on the Chicken as I like a bit of contrast to the sweetness of the sauce. You could use Tamarind Paste here but I have substituted this for Lime Juice, Sugar and Rice Wine Vinegar as they're more accessible.
If you want to go Veggie - this would work just as well with Tofu. Just make sure you drain the Tofu thoroughly and add a little Flour in with the Spice Mix.
Ingredients:
125g Rice Noodles
Juice of 1 Lime
1tbsp Rice Wine Vinegar
1tbsp Light Brown Sugar
1tbsp Fish Sauce
2x Garlic Cloves
4x Spring Onions
1x Egg
150g Large Cooked Prawns
1x Chicken Breast
1tsp Turmeric
1tsp Ground Coriander
1 tsp Chilli Powder
75g Beansprouts
Salted Peanuts to Serve
Method:
This dish comes together in under 10 minutes if you have all your ingredients prepped.
Start by cutting your Chicken Breast up into fairly small pieces and coat them with the Turmeric, Coriander and Chilli Powder.
Chop your Spring Onions and Garlic quite finely and set aside. Mix the Lime Juice, Vinegar (you can use White Wine Vinegar) and Sugar together and set that aside too.
Cook the Rice Noodles as per packet instructions. Usually you'll put them in a bowl of boiling water for 2 minutes, then drain them and plunge them into Cold Water to stop the cooking process. Rinse through with Cold Water and throw a little Oil in them to stop them sticking. Set these aside, covered.
Get a Wok or large Frying Pan and add some Vegetable Oil. You want quite a high heat here - when you get there, add the Chicken and fry until you start to see colour and that the pieces are cooked. Once done, add the Spring Onions and Garlic and fry for around a minute. You don't want the Garlic to burn so don't leave it too long.
Crack the Egg into a bowl and season with a pinch of Salt and Pepper. Make a well in the middle of the pan and pour the Egg mixture in, stirring continuously for around 30 seconds. When it starts to take on some texture add the Prawns and Beansprouts and mix well.
Then, add the Noodles and the Fish Sauce Mixture and stir well, heating through. Give it enough time for the Fish Sauce to cook off a little - around 30 seconds to a minute. Keep mixing during this time.
Serve onto plates/bowls and top with Chopped Peanuts. I use Coconut Covered Peanuts which are great for added flavour, but anything salty is fine. These are for texture so make sure you chop them up quite well. Garnish with fresh Lime wedges and if you have any Fresh Coriander that's always nice here too.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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