This classic Thai recipe makes a quick and easy lunch or supper. Like all stir-fried dishes, have all the ingredients prepared before you start to cook.
4 chicken thighs, bones removed
3 tbsp vegetable oil
1 large banana shallot, finely sliced
3 bird's-eye red chillies, sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger, finely chopped
100g/3½oz cooked peeled prawns
300g/11oz rice noodles, cooked according to the packet instructions
4 tbsp tamarind paste
4 tbsp fish sauce
4 tbsp soy sauce
½ tsp freshly ground white pepper
2 free-range eggs, beaten
2 limes, juice only
3 tbsp roughly chopped coriander
2 tbsp roasted salted peanuts, crushed
Heat a frying pan until medium hot, add on tablespoon of the oil and fry the chicken thighs, skin side down, for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper.
When the chicken is cool enough to handle, thinly slice then set aside.
Heat a wok until hot then add the remaining oil, shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through, then add the tamarind paste, fish and soy sauces, pepper and lime juice and stir to coat.
Add the beaten egg to the wok and toss the noodles in the egg, continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts.
To serve, pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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