Pad Thai

This is one of those recipes that may look a little daunting due to the long list of ingredients, but it's a matter of assembling everything - and then going for it! It's actually really quick - and of course - really delicious. Perfect with a glass of crisp white wine!

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 500  g  green  prawns (deveined and tails removed)
• 1  small chicken breast, finely sliced
• 2  garlic cloves, finely diced
• 1  teaspoon fresh ginger, finely diced
• 1  onion, finely diced
• 200  g  fresh  rice noodles (or I also use udon noodles - 1 small pack per person)
• 1  tablespoon brown sugar
• 4  tablespoons lime juice
• 3  tablespoons fish sauce
• 1  teaspoon sambal oelek
• 1  tablespoon soy sauce
• 2  tablespoons peanuts
• 1  tablespoon  chopped  coriander
• 1  tablespoon  chopped mint
• 1  tablespoon bean sprouts (to garnish)
• 1  tablespoon  fried shallots (to garnish)

Directions

1. Combine prawns, soy sauce and garlic - marinade 10 mins.
2. Soften noodles in boiling water, drain.
3. Heat oil in wok - add onion and cook until golden, add ginger cook extra minute.
4. Add prawns and chicken - stir fry until cooked.
5. Add combined sugar, lime juice, fish sauce and sambal olek to the wok and stir fry.
6. Add drained noodles to wok and mix through with other ingredients
7. Add coriander, mint and peanuts to wok and mix through.
8. Serve in bowls, topped with shallots and bean sprouts.