Phad Thai
Ingredients
250g pack Changs Thai Style rice noodles
1 tablespoon oil
1 tablespoon chopped garlic
2 small chicken breast fillets, thinly sliced
150g raw prawn meat, chopped
280g can Changs bean sprouts, drained
5 spring onions cut into 6cm lengths
2 eggs, lightly beaten
2 tablespoons lemon juice
2 teaspoons sugar
2 tablespoons Changs Fish Sauce
1 tablespoon Changs Thai Sweet Chilli Sauce
Method
Place noodles in a large bowl cover with boiling water. Stand for 10 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water.
Heat the wok or large heavy based pan until very hot, add the oil.
Add garlic and chicken; cook until the chicken is browned. Add prawns, cook for 1 minute. Add bean sprouts, spring onions, egg and noodles and, toss until thoroughly combined.
Combine all remaining ingredients, add to the wok, and toss gently to combine. Serve with some chopped roasted peanuts and lemon wedges.
How to use Changs Thai Style Rice Noodles
Place the noodles in a large bowl cover with boiling water. Stand for 5 - 10 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water. Noodles are ready to use, add or serve with stir-fries or soups.
This recipe is courtesy of Chang's Fine Asian Cooking. |