Follow these steps for perfect results
rice noodles
soaked
tamarind paste
mashed
sunflower oil
king prawns
shelled
chicken breast
thinly sliced
eggs
beaten
spring onions
trimmed and thinly sliced
red chillies
thinly sliced
bean sprouts
soy sauce
fish sauce
caster sugar
roasted peanuts
chopped
thai basil
to garnish
Soak rice noodles according to package instructions.
Prepare tamarind paste by mixing with boiling water and mashing.
Heat oil in a non-stick pan, add garlic and cook for 1-2 minutes.
Add shrimp and stir-fry for 2-4 minutes until cooked through; remove from pan.
Add chicken to the pan and fry over high heat for 3-5 minutes.
Drain and rinse the noodles under cold water.
Add noodles, egg, spring onions, chili, and bean sprouts to the pan and stir-fry for 4-5 minutes.
Mix shrimp, tamarind paste, soy sauce, fish sauce, and sugar into the pan.
Divide between 4 bowls and garnish with chopped peanuts and Thai basil.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Use fresh ingredients for the best flavor.
Do not overcook the noodles, as they will become mushy.
Everything you need to know before you start
15 mins
Noodles can be soaked ahead of time.
Garnish with fresh herbs and a sprinkle of peanuts.
Serve hot immediately after cooking.
Accompany with a wedge of lime.
Balances the spice and sweetness.
Cleanses the palate.
Discover the story behind this recipe
A staple of Thai cuisine, often found at street food stalls.
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