Ingredients Jump to Instructions ↓

  1. Ingredients (serves 2)

  2. 75g rice stick (pad Thai) noodles

  3. 1 small lemon, juiced

  4. 2 1/2 tablespoons fish sauce

  5. 2 tablespoons grated palm or brown sugar

  6. 1 tablespoon tamarind puree

  7. 1/4 cup peanut oil

  8. 200g chicken breast fillets, trimmed, thinly sliced

  9. 12 green prawns, peeled, deveined

  10. 2 garlic cloves, crushed

  11. 2 tablespoons chopped garlic chives

  12. 1/3 cup beansprouts, trimmed

  13. 1/3 cup roasted peanuts, chopped

  14. 1/4 teaspoon ground white pepper

  15. 6 eggs

  16. 1/3 cup coriander sprigs, to serve

Instructions Jump to Ingredients ↑

  1. Place noodles in a heatproof bowl. Cover with warm water and stand for 5 minutes. Drain and set aside. Combine 2 tablespoons lemon juice, 2 tablespoons fish sauce, sugar and tamarind in a small bowl. Set aside.

  2. Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add chicken and stir-fry for 3 minutes or until light golden. Add prawns and stir-fry for 2 minutes or until pink. Transfer chicken and prawns to a plate.

  3. Add garlic and lemon juice mixture to wok. Cook for 3 minutes or until reduced and syrupy.

  4. Return chicken and prawns to wok. Add noodles, chives and beansprouts. Stir-fry for 2 minutes or until noodles are coated in sauce. Add peanuts and toss to combine. Transfer to a bowl and cover to keep warm. Wipe wok clean with paper towel.

  5. Whisk remaining 2 teaspoons fish sauce, pepper and eggs until well combined. Heat 1 tablespoon oil in wok. Pour in half the egg mixture and swirl to form a thin omelette. Cook for 1 to 2 minutes or until almost set. Transfer to a plate. Repeat with remaining oil and egg mixture. Spoon half the chicken mixture onto 1 half of each omelette. Fold omelette to enclose. Top with coriander and serve.


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