Prawn and Pork Pad Thai

Ingredients

Noodles & Base

• 110 grams dried rice noodles
• 3 tablespoons groundnut oil
• 200 ml chicken stock

Aromatics & Pastes

• 2 cloves garlic (very finely chopped)
• 3 cm cube of ginger (very finely chopped)
• 1 teaspoon red curry paste
• 1 teaspoon chilli sauce
• 1 teaspoon oyster sauce

Protein

• 100 grams skinned chicken breast (cut into strips)
• 100 grams lean pork (minced)
• 8 cooked king prawns
• 20 raw prawns (peeled and deveined)

Vegetables & Fresh Herbs

• 1 tablespoon red bell pepper (chopped)
• 2 red chillies (chopped)
• 2 tablespoons bean sprouts
• 3 tablespoons spring onions (chopped)
• 2 tablespoons Thai basil leaves (chopped)
• 1 tablespoon coriander leaves (chopped)

Seasoning & Garnish

• Sweet soy sauce (to taste)
• Fish sauce (to taste)
• 2 tablespoons roasted peanuts (roughly crushed)
• 1 teaspoon palm sugar
• Thai basil leaves (for garnish)
• Lime wedges (for serving)

Method

Stage 1 - Prepare Noodles

1. Bring 1 litre of water to the boil in a large saucepan.
2. Break up the rice noodles a little as you add them to the saucepan.
3. Move them around gently to help them break up and soften.
4. Remove from heat and set aside (noodles will continue to soften in the residual heat).

Stage 2 - Stir-Fry Aromatics & Pastes

1. Heat the groundnut oil in a wok or large frying pan over high heat.
2. Add the very finely chopped garlic, ginger, red curry paste, chilli sauce, and oyster sauce.
3. Stir-fry for 30 seconds until fragrant and the pastes are well distributed through the oil.

Stage 3 - Cook Chicken & Pork

1. Pour in the chicken stock and bring to a simmer.
2. Add the chicken strips and minced pork.
3. Stir-fry for approximately 3 minutes until the chicken is cooked through and the pork is no longer pink.

Stage 4 - Add Seafood

1. Add the cooked king prawns and raw prawns.
2. Continue to stir-fry for a further 3 minutes until the raw prawns turn pink and are cooked through.

Stage 5 - Combine Noodles & Vegetables

1. Drain the noodles thoroughly.
2. Add the drained noodles to the wok with all remaining ingredients: red bell pepper, red chillies, bean sprouts, spring onions, Thai basil, and coriander.
3. Toss everything together thoroughly, mixing for 1-2 minutes until well combined and heated through.

Stage 6 - Season & Finish

1. Season with sweet soy sauce and fish sauce to taste, starting with small amounts and adjusting as needed.
2. Add the palm sugar and stir through.
3. Transfer to serving bowls.
4. Top with crushed roasted peanuts and garnish with fresh Thai basil leaves.
5. Serve immediately with lime wedges on the side.