Add the rice noodles to a bowl of warm water and soak until soft then run under cold water to stop the cooking.
Add all the ingredients for the sauce to a pan and warm up on a low heat for about 5 to 10 minutes until everything is melted together. You only need a couple of tablespoons to flavour the dish so any left over can be stored in the fridge for later (I've put some in an ice cube tray and used three cubes to flavour a dish before although it doesn't freeze properly I think because of the salt?)
Heat some oil in a wok on a high heat and add the shallots, spring onions, garlic and chilli and fry for around 1 minute.
Add the chicken and fry for a further minute until the chicken begins to brown.
Add the bean sprouts and fry for a minute or two until they soften.
Drag everything to the side and add the egg and let it start to set before giving everything a good mix.
Add the noodles, prawns and the Pad Thai sauce and stir until the prawns have turned pink.
Serve with the peanuts sprinkled on top.
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|Serving Size: 1 Serving (876g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 82 (9%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 323mg||99 %|
|Sodium 14319mg||494 %|
|Potassium 1981.3mg||52 %|
|Total Carbohydrate 123.9g||36 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 115.4g|
|Protein 80.1g||114 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 892
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