Chicken and Prawn Pad Thai

Once again it seems like forever since I have blogged.  Firstly with recent Victorian school holidays (the first 2 weeks of July) we had Mam down to help with the children and she was responsible for some evening meals.  Looking back I didn't cook a great deal during the school holidays.  Mam took the kids away for the weekend to visit my uncle and aunt so Noel and I took advantage of the freedom relaxing on the Friday with a pizza and then going out for dinner on the Saturday evening.

Then last week I travelled with work so needless to say no cooking there either.

So with things getting back to normal at home and me back from my travels it's good to get back into the kitchen.  Tonight we had Chicken and Prawn Pad Thai - a favourite of mine but I have never cooked it at home.  I adapted a simple yet tasty Weight Watchers recipe and it was exotic. 

All loved the flavours of the lime and spice while enjoying the textures of the soft noodles and crisply cooked vegetables.

Chicken and Prawn Pad Thai

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 11

250 grams dry rice noodles

500 grams lean chicken breast, cut into 2 cm cubes

1/4 cup fish sauce

1 bunch broccolini, cut into 3cms pieces

2 medium carrots, peeled and finely sliced

1/4 cup fresh lime juice

3 tablespoons water

3 tablespoons soft brown sugar

1 1/2 teaspoon fresh ginger, finely chopped

1 tablespoon peanut oil

250 grams raw king prawns, peeled and tails intact

1 clove fresh garlic, crushed

1 1/2 cups bean sprouts

1/2 cups roasted unsalted peanuts, choppped roughly

1/2 cup fresh coriander, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

2 tablespoons crushed chilli flakes (optional)

Soak noodles in cold water for 1 hour.

Place chicken in a small bowl and cover with 1 tbsp of fish sauce. Set aside.

Steam broccolini and carrot for approximately 5 minutes, or until tender crisp. Immediately immerse in cold water. Drain and set aside.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons lime juice, water, sugar and ginger. Mix well to combine then set aside.

Heat 2 teaspoons oil in a wok over high heat. Add chicken and cook, stirring for 5 minutes, or until chicken is cooked through. Remove chicken from wok and set aside. To the same pan quickly cook prawns until pink and remove from heat.

Drain noodles thoroughly.

Heat 2 teaspoons oil in wok over high heat. Add garlic and cook for 30 seconds. Add noodles and fish sauce. Cook stirring for 3 minutes, or until sauce is mostly absorbed. Stir in chicken and half the peanuts and remove from heat. Add remaining lime juice, bean sprouts and half of the coriander and the mint. Toss through broccoli and carrot just before serving.

Place on serving platter and sprinkle with remaining coriander, mint, peanuts and crushed chilled flakes if desired.

(Click here for a printable version of this recipe)