Pad Thai with Chicken and Prawns

Pad Thai with Chicken and Prawns

Thai food is one of my favorites. The flavors and aromas are rich and intense and Pad Thai is a staple when we think about Thai cooking. Commercial sauces are ok, but often I find them a little salty and they can be full of preservatives. The sauce in this recipe is a little lighter but still retains that fresh flavor. I use chicken and prawns in this version and load up the veggies too but you can omit the meat and add tofu to make it vegetarian.

  • Ingredients:
  • 1 cup fresh lime juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup Thai chilli sauce
  • 1/2 cup peanut butter
  • 2 eggs lightly beaten
  • 500 gram package rice noodles
  • 2 tablespoons peanut or sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger
  • 1 cup raw prawns, peeled and deveined
  • 1 cup raw chicken, cubed
  • 2 cups mixed veggies (baby corn, bell peppers, broccoli, mushrooms)
  • 2 green onions, sliced
  • 2 tablespoons roasted peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime cut into wedges


Place the noodles into a large pot of cool water and allow to soak for 10 minutes to soften. You still want them to be a little firm as they will finish cooking with the meat & veggies. Set aside. Next, combine all the ingredients for the sauce in a pan and heat for 5 minutes to melt the sugar and peanut butter. Meanwhile, in a large skillet cook the eggs over a medium-low heat for 2-3 minutes, stirring until they are scrambled. Remove them from the pan and set aside. Cover to keep warm. To the same pan add the peanut oil, garlic, ginger, shrimp, chicken & veggies. Saute over medium heat for 10 minutes. Then add the noodles and egg into the skillet and pour in the sauce. Toss to combine until everything is heated through and the sauce in completely incorporated. Serve with chopped peanuts, green onion, fresh cilantro and lime wedges.



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