Prawn and Chicken Pad Thai...

This mild and yummy recipe is one of my favourites! So healthy and quick to make! the recipe looks daunting but it really is a quick meal if you have everything on the bench ready to go.

Prawn and Chicken Pad Thai
feeds 6

you'll need:
1 packet of Thai rice noodles (thin or thick it is up to you)
1-2 large chicken breast. (diced)
12 raw peeled prawns
1 carrot (diced)
1 zuchinni (diced)
2 spring onions (sliced)
1 tbsp olive oil
1 tbsp tamarind paste
1/3 cup chicken stock
3tbsp fish sauce
1 tbsp soy sauce
3 tbsp palm sugar (grated or finely chopped)
1 tbsp minced garlic
1 tsp minced ginger
2 green or red chillis sliced (you can omit these for a very mild dish)
handful of fresh corriander (torn)
1 cup bean sprouts
chopped peanuts and  lime wedges to serve


how to:

1. In a small bowl make the pad thai sauce. combine the oil, tamarind paste, chicken stock, fish sauce
soy sauce, palm sugar, minced garlic and ginger and the chillis and combine well.
2. put some water on to boil for the rice noodles.
3. in a frypan/wok grill off the spring onions, diced chicken breast, prawns, carrot and zuchinni in a little olive oil until brown- remove the prawns at this point and place them aside to avoid them going tough.
4. pour in the pad thai sauce and let it simmer for 5-10 minutes or until it has reduced a bit.
5. put the rice noodles on to cook- they only take a few minutes to go soft.
6. divide the noodles between 6 bowls.
7. put the prawns back in the sauce and stir through the corriander. divide sauce between the bowls. Top each bowl with crushed peanuts, bean sprouts and a wedge of lime.
ENJOY!