Spaghetti Pad Thai
Serves 2 persons
| Ingredients | Quantity |
| Alce Nero spaghetti | 250g |
| Alce Nero extra virgin olive oil | |
| Garlic, chopped | 3 cloves |
| Chicken meat (sliced and marinated with 1 tsp corn flour, fish sauce, sugar, and chilli flakes) | 300g |
| Prawns (marinated with 1 tsp sugar) | 100g |
| Tamarind paste | 50g |
| Water | 100ml |
| Chilli padi, sliced | 4 stalks |
| Brown sugar | 2 tbsp |
| Chicken stock granules | 1 tsp |
| Fish sauce | 3 tbsp |
| Beansprout | 150g |
| Kuchai chives, cut into 2cm lengths | 50g |
Here's the ingredients you are using:
Preparation:
- Heat Alce Nero extra virgin olive oil in a wok, saute the chopped garlic until fragrant, adding the marinated chicken meat and prawns.
- Add the tamarind juice, brown sugar, chicken stock granules, chilli padi, and fish sauce.
- Return the cooked Alce Nero spaghetti into the wok, adding lastly the chives and beansprouts. Adjust salt and sugar to taste, turning off heat.
- Top with garnishing ingredients, squeeze in the lime juice before serving.