- Eoin Sheehan
PAD THAI

Ingredients:
- Half chicken breast
- 5-6 prawns
- 2 tbsp oil
- Packet of rice noodles
- 1 thumb ginger
- 2 garlic cloves
- Half an onion
- 2 tbsp fish sauce
- 1 lime juice
- 1.5 tbsp sugar
- 1 tbsp hot sauce (siracha)
- Splash of soy sauce
- 3 scallions
- 1 egg
- 60g bean sprouts
- Fresh coriander
Instructions:
Heat the oil in a pan or wok over a high heat and stir-fry the ginger, garlic and onion for a couple of minutes, then add the chicken strips to the pan and brown.
Once the chicken is nearly cooked through, add the prawns and cook for 2-3 minutes until white and firm.Add the packet of rice noodles to the pan and allow to cook on a lower heat for 2-3 minutes.
For the sauce, add the fish sauce, lime juice, sugar, hot sauce and soy sauce to the pan and toss with the cooked ingredients. Allow to cook on a lower heat for 2-3 minutes.
Push all ingredients to one side of the pan and crack the egg to the clear side. Scramble the egg and slowly mix it into the rest of the dish.
Top the dish with the chopped scallions, bean sprouts and fresh coriander.