Chicken and Prawn Pad Thai For One

Since making this Thai Green Chicken Curry a few weeks ago, I can’t get enough of eating and cooking Thai food! Next up is another favourite of mine – Chicken and Prawn Pad Thai.



  • 1/2 red chilli, deseeded and chopped finely
  • 1 chicken breasts, cut into bitesize chunks
  • 100g King Prawns, cooked and peeled
  • 1 tbsp of soy sauce
  • 1 tsp of oil
  • 1 tbsp of tamarind paste
  • 1 tbsp of fish sauce
  • 2 tsp of brown sugar
  • 1 eggs, beaten
  • Handful of spring onions, sliced
  • Handful of fresh coriander, chopped
  • Handful of beansprouts
  • Handful of roasted and salted peanuts
  • 1/2 lime
  • 1 portion of noodles – I use Sharwoods Ready to Wok Thai Style Noodles


  1. Mix the soy sauce, oil, fish sauce, red chilli and chicken all together in a bowl, then leave in a fridge to marinate for around 45 minutes (or longer if you have time!)
  2. To a hot wok/pan add the chicken (with the marinade) and fry for several minutes until it is almost cooked all the way through
  3. Add the beansprouts, tamarind paste, sugar and spring onions and cook for 2-3 minutes
  4. Once the chicken is fully cooked, add the egg. Leave it set for 30 seconds, then move everything around in the wok to break it up
  5. Add the noodles and King prawns to the pan and heat through for 2 minutes. Also add a splash more soy sauce at this point too if the stir fry becomes too dry or if you want more sauce
  6. Stir through the coriander, peanuts and a good squeeze of lime juice, then serve



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