Prep time: 10 min | Cook Time: 20 min | Serves 6
Mike's Pad Thai is cooked in a traditional asian style sauce and made with chicken, prawns and a combination of our favourite asian greens. All brought together in the EngelElzen cast iron pan! Top it with fresh coriander and lime - this dish will transport you to Thailand without having to leave the house.
Ingredients
- 2 chicken breast, poached & shredded
- 1 cup cooked prawns
Sauce:
- 1 Tbsp brown sugar
- 2 Tbsp Sweet chili sauce
- 2 Tbsp Soya sauce
- 2 tbsp peanut butter
- 1 chilli, fresh
- 1 egg
- 1 onion, finely sliced
- 4 cloves garlic, crushed
- 2 tbsp cooking oil 300g Flat noodles, soaked for 30 minutes in cold water
- 1 cup mung bean sprouts
- 1 Spring onion, diced
- 1/4 cup roasted peanuts
- 1 small bokchoy
- coriander for garnish
- 1 lime, optional
Instructions
Firstly make up the sauce by heating in a small pot the brown sugar, sweet chilli, soya and peanut butter. Add in the chilli if you want it a bit hotter! Cook slightly until the brown sugar is dissolved.
Heat your EngelElzen pan over a medium heat. Add in a tbsp of cooking oil followed by the egg, use a fork scramble and set aside.
Add a touch more oil, then the onions and garlic to the pan and saute until tender.
Add the prawns followed by the drained rice noodles then pour over the sauce.
Stir in the cooked chicken, egg, spring onion, asian greens and finally the beansprouts.
Serve on plate with some sprinkled peanuts, extra coriander and a slice of lime.