Chicken and prawn pad Thai

Tips: Cooking chicken and prawn pad Thai

Discover a few helpful tips that will guide you to making a delicious chicken and prawn pad Thai.

Stir-fry in batches to maintain texture

Add ingredients to your hot pan or wok in small batches to prevent them from steaming instead of frying. This way, you keep the crisp texture that makes pad Thai enjoyable. Give each batch enough room to cook at high heat. Stir quickly and constantly to coat everything evenly in the sauce.

Keep leftovers fresh

Store chicken and prawn pad Thai chilled to keep it fresh. Place any leftovers in a sealed container and transfer them to the fridge – they will keep well for two days. To reheat, warm the leftovers in a pan over medium heat with a bit of water. This refreshes the noodles and keeps them from drying out. It is best not to freeze pad Thai, as it can ruin the textures.

Delicious chicken and prawn pad Thai

This chicken and prawn pad Thai takes the bright and bold flavours of the Thai kitchen and transforms them into a simple but marvellous dish. Tender chicken and succulent prawn mix with a tasty sauce and delicious rice noodles. In less than 30 minutes, you have a scrumptious meal that will whisk you away to the buzzing streets of Thailand.

Classic pad Thai sauce with a fiery kick

The soul of a good pad Thai lies in its sauce. Our recipe features a classic blend that is both bold and refreshing. The sauce is made from the sweetness of sugar, the sharpness of rice vinegar, and the fiery kick of Sriracha, along with fish sauce and Tamari soy sauce that add depth and umami flavours. To balance this opulent richness, a squeeze of fresh lime juice cascades through, adding a burst of refreshing zest. This mix results in a vibrant sauce that lovingly coats every strand of noodles, tender chicken, and succulent prawns.

Tender fried chicken and delicate prawns

Our pad Thai recipe combines chicken and prawns, both offering rich flavours. The chicken is pan-fried until it is crispy on the outside and tender on the inside, ensuring it remains juicy and succulent. The prawns are added towards the end of cooking; they require just a few minutes to cook through but are quick to absorb the flavours of the sauce while keeping their natural sweetness.

Are you looking for more chicken or seafood recipes? Enjoy a plate of creamy salmon and leek pasta, chicken cannelloni with mushrooms or a bowl of delicious chicken ramen.

Fresh and crunchy topping with peanuts, onion, and coriander

Using different toppings is a great way to add a final flourish to the pad Thai. Even if they seem simple, they pack a punch in terms of taste. Chopped peanuts provide a nutty richness and a satisfying crunch, contrasting wonderfully with the tender chicken and delicate prawns. Crispy roasted onions contribute a sweet, savoury crispness. A sprinkle of bright green coriander adds a touch of freshness and colour.

Discover a traditional Thai dish with a twist

Pad Thai is a delightful staple of Thai street food, celebrated for its rich blend of sweet, sour, salty, and spicy flavours. This dish showcases the art of quick stir-frying, which locks in a smoky flavour and keeps the ingredients vibrant and crunchy. Our version combines tender chicken with succulent prawns, adding a tasty twist to the traditional recipe. Enjoy this quick, colourful meal that is both a nod to Thai culinary traditions and a fresh take on a beloved classic.

Put your own spin on it

There are many versions of pad Thai, and exploring these is always an adventure. If you are a fan of the chicken and prawns but feel like switching things up, consider adding thinly sliced beef. It cooks to be tender and juicy, bringing a savoury depth that complements the spicy, tangy notes of the sauce beautifully.

For more colour and freshness, toss in some vibrant vegetables. Red pepper slices add a sweet crunch, while shiitake or oyster mushrooms contribute a rich, earthy umami that enhances the overall flavour. If you are in the mood for something slightly different, try adding small broccoli florets for a subtle bitter contrast, or stick with thinly sliced carrots for a simple sweetness and pleasing crunch.