Are you trying to order in less? Keep your wallet closed and get out your frying pan. This delicious Chicken and Prawn Pad Thai is perfect for any night of the week, packed with fresh vegies, protein and yummy noodles.
Ingredients
- 200g rice stick noodles
- 1 tablespoon olive oil
- 1 chicken breast fillet, thinly sliced
- 200g peeled raw prawns, tails removed
- 2 eggs, lightly beaten
- 1 red capsicum, thinly sliced
- 1 bunch broccolini, cut into thirds
- ¹⁄³ cup pad Thai stir-fry paste
- 1 lemon, ½ juiced, ½ cut into wedges, to serve
- 150g bean sprouts
- 3 spring onions, thinly sliced
- 2 tablespoons unsalted roasted peanuts, roughly chopped
Instructions
1. Cook noodles according to packet instructions. Drain and set aside.
2. Heat half the oil in a large non-stick frying pan over high heat. Add chicken and prawns and cook, stirring, for 4 minutes or until cooked through. Transfer to a bowl. Add egg to pan and cook, stirring to break up, for 1 minute or until set. Transfer to bowl with chicken and prawns.
3. Heat remaining oil in pan over medium-high heat. Add capsicum and broccolini and cook, stirring, for 5 minutes or until almost tender. Add noodles and paste, tossing to combine. Return chicken, prawns and egg to pan. Add juice, two-thirds of the sprouts and two-thirds of the onion and cook, stirring, for 4 minutes or until heated through and combined.
4. Divide among bowls. Top with remaining sprouts, onion and peanuts. Serve with lemon wedges.
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