Chicken & Prawn Pad Thai

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We recently had a fantastic Pad Thai at Giggling Squid in Stratford-upon-Avon and have since wanted to cook it at home for ourselves. This time I searched on Twitter and found a recipe by lifestyle writer Philippa Karr. I have converted the recipe into UK measurements, adapted the quantities and adjusted with a few tweaks to the method. Although they still feature in the ingredients list below, my version doesn’t include beansprouts – just my personal preference!

The recipe serves 2 (large servings)


120g rice noodles

1 tbsp. butter

340g boneless, skinless chicken breast, cut into bit sized pieces

150g raw king prawns

2 tbsp. vegetable oil

2 eggs

2 tbsp. white wine vinegar

4 tbsp. fish sauce

75g palm sugar (or granulated if you can’t get hold of palm sugar)

1/2 tsp red chilli flakes (adjust to taste)

120g beansprouts (if using)

2 tbsp. crunchy peanut butter

Spring onion and lime wedges to garnish


  1. Start by soaking the rice noodles in room temperature water for about 1.5 hours
  2. Heat the butter at medium high heat in a wok until melted and then add the chicken & prawns and cook until no longer pink.
  3. Remove the chicken and prawns from the wok and set aside.
  4. Heat oil in the wok and then crack eggs into the hot oil and cook until firm while stirring.
  5. Stir the chicken and prawns in with the eggs and continue cooking for another minute or two.
  6. Add softened noodles, white wine vinegar, fish sauce, sugar, chilli flakes and peanut butter.
  7. Adjust the seasonings to taste.
  8. Mix while cooking, until noodles are soft.  This should take about around 5 minutes on medium heat.
  9. Add bean sprouts and cook for another 3-5 minutes (if using).
  10. Serve onto 2 plates and garnish with sliced spring onion and lime wedges.