This is a great Pad Thai that can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chilli.
250g dried flat rice noodles
3 tablespoons fish sauce
1 lime, juiced
1 teaspoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons hot chilli paste, divided
65ml chicken stock
65ml vegetable oil
2 garlic cloves, chopped
250g medium sized prawns- peeled and deveined
250g skinless, boneless chicken breast halves - cut into 1 inch cubes
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chilli paste and chicken stock. Set aside.
Heat a wok or large frypan over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add the prawns and chicken; cook, stirring constantly until the prawns are opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring everything constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.
Stir in the bean sprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Altered ingredient amounts.
I made double the amount of sauce to cover the noodles. I accidently overcooked the noodles a little so be sure not to do that. Overall an awesome easy yummy recipe! - 29 Sep 2010
Fantastic recipe - really tasty. I didn't add the chilli as I was cooking for the kids but that certainly didn't take anything away from the flavour. Will definitely use this recipe again and again. - 07 Nov 2009