Pad Thai

  • Serves 4
  • 1 Tablespoon of vegetable oil
  • 1 red chilli finely chopped
  • 1 green chilli finely chopped
  • 5 shallots finely sliced
  • 2 skinless chicken breasts cut into smallish pieces
  • 2 eggs beaten
  • 2 tablespoons of fresh lime juice
  • 2 tablespoons of fish sauce
  • 1 teaspoon brown sugar or honey
  • 1/2 teaspoon black pepper
  • 2 tablespoons sweet chilli sauce
  • 200g rice noodles
  • 100g bean sprouts
  • A handful of raw prawns
  • Garnish
  • 1 Lime, quartered
  • 2 spring onions sliced
  • A handful of coriander chopped
  • A handful of honey roast peanuts chopped
  • Heat the vegetable oil in a pan and gently fry the chilli, shallots and chicken for approximately 6 minutes stirring occasionally until the onions are opaque and the chicken is lightly cooked.
  • Turn the heat down
  • In a bowl mix together the eggs, lime juice, fish sauce, brown sugar, black pepper and sweet chilli sauce.
  • Turn the hear back up gently - not too high - and add the noodles. Cook gently and then add the prawns.
  • Add the sauce cook for 1 or 2 minutes or until the prawns turn pink. Add the beansprouts and make sure everything is heated through.
  • Serve with the garnish on top.