I love this rustic Thai noodle dish as a quick weeknight meal. I know it's not authentic, but I can't help adding veges when I make pad thai, otherwise it's a vege-free zone. So my version has 2+ serves per person, and the veges make it go further and taste delicious.
FODMAPs note: if you're eating for low FODMAPs, only use the green parts of spring onions, and take care with the broccoli (some people are fine with it, some not. I seem to be OK, yay!).
200g rice noodles
1/4 cup tamarind water
1 tablespoon sweet chilli sauce
1 tablespoon fish sauce
juice of 1 lime
1/4 cup water
1 cup broccoli florets and sliced stalks OR 1 cup edamame beans
2cm piece ginger, finely sliced
2 spring onions, white and green parts, sliced lengthwise
1 cup shredded cooked chicken
1 tablespoon chilli paste with soya bean oil (I used Pantai brand)
10 raw prawns, shells and tails removed
1 cup mung bean sprouts
2 cups baby spinach leaves
2 tablespoons roasted peanuts, roughly chopped
dried chilli flakes, to taste
1 lime, quartered
Cook rice noodles according to packet directions. Drain and toss with a little sesame oil. Set aside.
Combine tamarind, sweet chilli sauce, fish sauce, lime juice and water in a jug. Mix and set aside.
Heat a large pan or wok over a medium-high heat. Break eggs into pan and stir to break up. Cook until a thin omelette forms, turn over and cook other side, then remove from the pan and slice roughly.
Add a little more oil to the pan. Add broccoli, spring onion and ginger and stir-fry for 5 minutes. Remove and set aside.
Add chilli paste, prawns and chicken to the pan. Stir-fry until prawns are coloured. Add noodles to pan and stir to combine and coat noodles in pan flavours. Add back egg and vegetables and mix. Add sauce mixture and sir-fry until liquid is absorbed. Add spinach, bean sprouts and peanuts and stir to combine.
Serve garnished with chilli flakes and coriander, if you have it, and limes for squeezing over. Some people may like to add extra fish sauce at the table, too.