Pad Thai

: Prepare the Ingredients

To help cook chicken and prawns more evenly, take them out of the fridge 15 - 20 minutes before you start cooking.
- Chicken: Cut into bite size cubes.
- Prawns: de-vein.
Wash and dry the vegetables prior to chopping (as required):
- Bok Choy: Split in half
- Bean Sprouts: just rinse and dry them
- Spring Onions: cut them on a slant as finely as you can manage
- Lime: cut in wedges
- Garlic: Peel and dice
- Broccoli: cut into bite size florets.

: Soak the Noodles

Bring some water to a boil. Turn off the heat and immediately soak the noodles. Ensure that the noodles have at least 2 cm of water above them. Cover and let them soak for roughly 15 – 20 minutes or until you can pull them apart fairly easily. Drain and keep aside.

: Stir Fry Pad Thai, Plate and Serve

Heat some oil in a pan or a wok and then start your stir fry in the following order:
- Chicken: season lightly. Cook till it is done and colours slightly, remove and set aside
- Prawns: season lightly. Cook till they colour slightly, remove and set aside
- Add more oil if you think you need to. Then stir fry the garlic
- Add Broccoli, stir fry for 3 minutes
- Add Pak Choi, stir fry for a minute or two
- Add the noodles to the pan.and add the pad thai sauce provided
- Add Chicken and Prawns to the noodles
- Add the bean sprouts (reserve some for garnishing). Mix lightly and well. Check and adjust the seasoning.
Just before serving, scramble the egg in the pan and add to stir fry.

Plate and Serve:
Plate the pad thai, add the bean sprouts, sprinkle some crushed peanuts and the spring onions on top. Serve with a wedge of lime.