Pad Thai

Recipe courtesy of Zap 2 Restaurant

(Serves 4)

Ingredients

• 500 g thin rice noodles (soaked in water until noodles turn soft approximately 2-3 hours)
• 2 tbs vegetable oil
• 2 eggs
• 400 gms thinly sliced skinless chicken breast meat (marinated in 2 tbs vegetable oil, 2 tbs light soy sauce and 1 tbs white sugar)
• 6 black tiger prawns (skinned, de veined and de-headed)
• 2 pieces fried firm tofu, sliced
• 1 1/2 cups chicken stock
• 3 tbs soy sauce
• 3 tbs white sugar
• 2 tbs white vinegar
• 1 tbs dark soy sauce
• 2 cups bean sprouts
• 1/4 cup chives (cut in 1 inch lengths)
• 2 tbs roasted peanuts
• 4 lemon wedges

Method

Boil the water in a pot, and blanch sliced chicken breast and black tiger prawns until they are cooked. Remove from the heat and transfer chicken breast and black tiger prawns to a bowl.
Heat 2 tablespoons of vegetable oil in a pan, crack the eggs into the pan and fry until eggs are cooked.
Add chicken, prawns, tofu, and noodles.
Add chicken stock to make noodles turn soft and keep stirring.
Add the soy sauce, sugar, white vinegar, and dark soy sauce. Stir and mix together with the noodles.
Add bean sprouts, chives, and roasted peanuts, and keep stirring and mix together with the noodles.

To Serve

Transfer to a serving dish and sprinkle with roasted peanuts, bean sprouts, and lemon halved on the side.