Thai·non-vegetarian·medium

Chicken and Prawn Pad Thai with Tamarind Glaze

Name: Chicken and Prawn Pad Thai with Tamarind Glaze
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200g dried flat rice noodles; 150g, thinly sliced chicken breast; 200g, peeled and deveined large prawns; 3 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp, grated palm sugar; 2 tbsp, chopped (optional) dried shrimp; 3 cloves, minced garlic; 2, thinly sliced shallots; 1-2, minced (optional) bird's eye chilies; 2 large eggs; 100g bean sprouts; 50g, cut into 3cm pieces garlic chives; 50g, crushed roasted peanuts; 1, cut into wedges lime; 2 tbsp vegetable oil

When you crave the bustling streets of Bangkok, this pad thai brings the vibrant chaos straight to your kitchen. Silky rice noodles are tossed with juicy chicken and plump prawns, all coated in a glossy, sweet-sour tamarind glaze that sings with umami from fish sauce. The crunch of fresh bean sprouts and the pop of crushed peanuts add a delightful texture contrast, while a squeeze of lime brightens every forkful. I love how this recipe balances the bold flavors—salty, tangy, and slightly sweet—without overpowering the delicate seafood. It's a weeknight hero that feels like a celebration, and once you master the quick stir-fry technique, you'll never order takeout again.

40 min(prep 25 + cook 15)

2 servings

650 kcal

Ingredients

flat rice noodles200g dried
chicken breast150g, thinly sliced
large prawns200g, peeled and deveined
tamarind paste3 tbsp
fish sauce3 tbsp
palm sugar2 tbsp, grated
dried shrimp2 tbsp, chopped (optional)
garlic3 cloves, minced
shallots2, thinly sliced
bird's eye chilies1-2, minced (optional)
eggs2 large
bean sprouts100g
garlic chives50g, cut into 3cm pieces
roasted peanuts50g, crushed
lime1, cut into wedges
vegetable oil2 tbsp

Nutrition

650 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Soak rice noodles in warm water for 30 minutes until pliable but still firm, then drain and set aside.
2
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and 2 tablespoons of water to make the sauce. Set aside.
3
Heat a large wok over high heat, add oil, then stir-fry garlic, shallots, and chilies for 30 seconds until fragrant.
4
Add chicken and prawns, stir-fry for 2-3 minutes until prawns turn pink and chicken is almost cooked through. Push to one side.
5
Crack eggs into the empty side of the wok, scramble until just set, then combine with the meat.
6
Add soaked noodles and the tamarind sauce. Toss everything vigorously for 2-3 minutes until noodles are tender and evenly coated.
7
Fold in bean sprouts and garlic chives, then transfer to serving plates. Top with crushed peanuts, dried shrimp (if using), and serve hot with lime wedges.

#pad thai #quick stir-fry #thai street food #seafood and chicken

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