Pad Thai

Pad Thai


This pad Thai with the delicious combination of chicken and prawns is a taste member favourite.

The ingredient of Pad Thai

  1. 250g packet rice stick noodles
  2. 2 tablespoons lime juice
  3. 2 tablespoons fish sauce
  4. 2 tablespoons brown sugar
  5. 2 tablespoons peanut oil
  6. 2 Lilydale Free Range Chicken Breast
  7. 500g green prawns, peeled, deveined
  8. 3 green onions, thinly sliced diagonally
  9. 2 small red chillies, deseeded, finely chopped
  10. 2 eggs, lightly beaten
  11. 1 cup bean sprouts, tails removed
  12. 1/4 cup roasted peanuts, finely chopped, optional
  13. 1/2 cup coriander leaves
  14. lime wedges, to serve

The instruction how to make Pad Thai

  1. Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
  2. Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
  3. Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
  4. Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
  5. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.

Nutritions of Pad Thai

calories: 744.246 calories
calories: 23.7 grams fat
calories: 5.5 grams saturated fat
calories: 62.7 grams carbohydrates
calories: 6 grams sugar
calories: 69.3 grams protein
calories: 434 milligrams cholesterol
calories: 697 milligrams sodium
calories: NutritionInformation

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