Pad Thai

• 500 g green prawns (deveined and tails removed)
• 1 small chicken breast, finely sliced
• 2 garlic cloves, finely diced
• 1 teaspoon fresh ginger, finely diced
• 1 onion, finely diced
• 200 g fresh rice noodles (or I also use udon noodles - 1 small pack per person)
• 1 tablespoon brown sugar
• 4 tablespoons lime juice
• 3 tablespoons fish sauce
• 1 teaspoon sambal oelek
• 1 tablespoon soy sauce
• 2 tablespoons peanuts
• 1 tablespoon chopped coriander
• 1 tablespoon chopped mint
• 1 tablespoon bean sprouts (to garnish)
• 1 tablespoon fried shallots (to garnish)

1. Combine prawns, soy sauce and garlic - marinade 10 mins.
2. Soften noodles in boiling water, drain.
3. Heat oil in wok - add onion and cook until golden, add ginger cook extra minute.
4. Add prawns and chicken - stir fry until cooked.
5. Add combined sugar, lime juice, fish sauce and sambal olek to the wok and stir fry.
6. Add drained noodles to wok and mix through with other ingredients
7. Add coriander, mint and peanuts to wok and mix through.
8. Serve in bowls, topped with shallots and bean sprouts.

chicken, garlic, fresh ginger, onion, fresh rice noodles, brown sugar, lime juice, fish sauce, sambal oelek, soy sauce, peanuts, coriander, mint, bean sprouts, shallots

Taken from www.food.com/recipe/pad-thai-338108 (may not work)