I love making pad thai at home because it can be made quickly and you can modify it. To make this kid friendly I have left the chilli out and used it as a garnish so you can have as much or as little as you'd like.
Ingredients 250 g rice noodles
3 tbs peanut oil
2 eggs, whisked
2 cloves garlic, crushed
2 tbs fish sauce
2 tbs lemon juice
2 1/2 tbs palm sugar, grated
12 green prawns, peeled and deveined
150 g chicken breast or thigh, sliced
150 g tofu, cubed
1 spring onion, sliced
1 red chilli, sliced
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes.
In a frying pan over medium-high heat, heat the peanut oil and fry the prawns, chicken and tofu until cooked.
Add the garlic and cook for a further minute until fragrant. Remove ingredients from pan and set aside.
Add the eggs to the pan and cook quickly chopping the egg up with the spatula as it cooks. Add the noodles, half the spring onions, fish sauce, lemon juice and palm sugar and mix well until combined. Return the chicken, prawn and tofu mix to the pan and mix well until all ingredients are heated.
Serve garnished with peanuts, lime slices, spring onions and chilli.