Ingredients

• 4 chicken thighs
• bones removed
• 3 tbsp vegetable oil
• 1 large banana shallot
• finely sliced
• 3 bird's-eye red chillies
• sliced
• 2 cloves garlic
• finely chopped
• 1 tbsp fresh ginger
• finely chopped
• 100g/3½oz cooked peeled prawns
• 300g/11oz rice noodles
• cooked according to the packet instructions
• 100g/3½oz beansprouts
• 4 tbsp tamarind paste
• 4 tbsp fish sauce
• 4 tbsp soy sauce
• ½ tsp freshly ground white pepper
• 2 free-range eggs
• beaten
• 2 limes
• juice only
• 3 tbsp roughly chopped coriander
• 2 tbsp roasted salted peanuts
• crushed

Directions

• Heat a frying pan until medium hot
• add on tablespoon of the oil and fry the chicken thighs
• skin side down
• for 3-4 minutes until the skin is crisp. Turn the thighs over and cook for another 3-4 minutes or until cooked through. Remove from the pan and set aside to drain on kitchen paper.
• When the chicken is cool enough to handle
• thinly slice then set aside.
• Heat a wok until hot then add the remaining oil
• shallot
• chilli
• garlic and ginger and stir-fry for one minute.
• Add the prawns and cooked chicken and cook for another minute. Add the noodles and bean sprouts and stir-fry to heat through
• then add the tamarind paste
• fish and soy sauces
• pepper and lime juice and stir to coat.
• Add the beaten egg to the wok and toss the noodles in the egg
• continuing to stir-frying for 1-2 minutes. Sprinkle with the coriander and half the peanuts.
• To serve
• pile some pad thai onto the plates then sprinkle with the remaining crushed peanuts.