Chicken Broth, Chicken and Prawn Pad Thai Recipe

Ingredients:

• 200 grams flat rice noodles
• 150 grams chicken breast, thinly sliced
• 150 grams prawns, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 red chili, finely chopped (adjust to taste)
• 2 eggs, lightly beaten
• 100 grams bean sprouts
• 3 spring onions, sliced
• 50 grams roasted peanuts, crushed
• Fresh coriander leaves for garnish

For the Sauce:

• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 150 millilitres chicken broth

Instructions:

1. Prepare the Rice Noodles:
   • Cook the rice noodles according to the package instructions. Drain and set aside.
2. Make the Sauce:
   • In a bowl, whisk together fish sauce, soy sauce, oyster sauce, brown sugar, and chicken broth. Set aside.
3. Cook the Chicken and Prawns:
   • Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat.
   • Add the sliced chicken and prawns, and stir-fry until cooked through. Remove from the wok and set aside.
4. Stir-Fry Aromatics:
   • In the same wok, add another tablespoon of oil.
   • Add minced garlic and chopped red chili. Stir-fry for about 30 seconds until fragrant.
5. Add Eggs:
   • Push the aromatics to one side of the wok, pour the beaten eggs into the other side, and scramble them until just set.
6. Combine Ingredients:
   • Add the cooked chicken and prawns back into the wok.
   • Pour the prepared sauce over the ingredients and toss everything together.
7. Add Noodles:
   • Add the cooked rice noodles to the wok and gently toss until well-coated with the sauce.
8. Finish and Serve:
   • Stir in bean sprouts and sliced spring onions. Cook for an additional minute.
   • Garnish with crushed peanuts and fresh coriander leaves.
9. Serve Hot:
   • Dish out the Pad Thai onto plates or a serving platter. Serve hot, with extra lime wedges on the side.

Enjoy your homemade Chicken and Prawn Pad Thai!