Recipe #3161

Prompt: Recipe: Tamarind Glazed Chicken and King Prawn Pad Thai Description: This elevated pad thai features succulent king prawns and generous portions of tender chicken, all brought together with a rich tamarind-based sauce that delivers authentic Thai flavors. The concentrated tamarind adds a complex sweet-sour depth that pairs beautifully with the natural sweetness of the raw cane sugar, creating a more nuanced flavor profile than artificial sweeteners. Ingredients: • Shirataki noodles — 400 g (2 packages) • Pre-chopped chicken breast — 600 g • King prawns (shell-on) — 10 pieces • Eggs — 2 large • Green onions — 3 stalks • Bean sprouts — 100 g • Garlic — 3 cloves • Lime — 1 whole • Fish sauce — 3 tbsp • Low-carb soy sauce — 2 tbsp • Concentrated tamarind paste — 2 tbsp • Raw cane sugar — 1 tbsp • Sesame oil — 1 tbsp • Unsalted peanuts — 30 g • Red chili flakes — 1 tsp • Fresh cilantro — a handful • Coconut oil or neutral oil — 2 tbsp Instructions: 1. Rinse the shirataki noodles thoroughly under running water for at least 2 minutes to remove the characteristic smell. 2. Dry-fry the noodles in a hot pan without oil for 3-4 minutes until they squeak and most of the moisture has evaporated. Set aside. 3. Peel and devein the king prawns, removing the shells but leaving the tail intact if desired for presentation. Set aside. 4. Finely mince the garlic and slice the green onions into thin rings, separating the white and green parts. 5. In a small bowl, whisk together the fish sauce, soy sauce, concentrated tamarind paste, juice from half the lime, and raw cane sugar until the sugar dissolves to create the pad thai sauce. 6. Heat coconut oil in a wok or large skillet over high heat and stir-fry the pre-chopped chicken for 5-6 minutes until fully cooked through. Remove and set aside. 7. Add a little more oil if needed and sear the king prawns for 2-3 minutes until pink and curled. Remove and set aside with the chicken. 8. Lightly beat the eggs and pour them into the pan. Stir until almost set, then break them up into smaller pieces. 9. Add the garlic and white parts of the green onions and stir-fry for 30 seconds until fragrant. 10. Add the noodles to the pan along with the sauce and toss well to coat. Stir-fry for 2-3 minutes. 11. Return the chicken and king prawns to the pan along with the bean sprouts and chili flakes. Toss everything together and heat through for 1-2 minutes. 12. Divide between two large bowls and top with chopped cilantro, the green parts of the green onions, roughly chopped peanuts, and lime wedges for squeezing. Inspiration: This recipe draws inspiration from traditional Thai street food pad thai, where tamarind is the cornerstone ingredient for the signature sauce. The use of king prawns elevates this dish to a more luxurious version while staying true to the classic flavor combinations that have made pad thai beloved worldwide. Health notes: This dish is relatively high in protein from both the chicken and prawns, supporting muscle maintenance and satiety. Shirataki noodles keep the carbohydrate content low while the tamarind provides antioxidants. The small amount of raw cane sugar adds minimal calories compared to traditional pad thai recipes. King prawns are an excellent source of selenium, zinc, and omega-3 fatty acids, though those watching sodium intake should be mindful of the fish sauce and soy sauce content.