- 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
- 100g/3½oz beansprouts
- 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.