Pad Thai with Chicken Breast Fillet and Prawns - Golden Turtle for Chefs

Ingredients

• 1 L sauce for Pad Thai Golden Turtle for Chefs™ (Art. 60471)
• 2 kg chicken breast fillet, diced
• 1 kg prawns, peeled and cut into butterfly shape
• 600 g fresh mung bean sprouts
• 300 g Chinese chives, cut into pieces about 2.5 cm long
• 300 g unsalted peanuts, chopped
• 150 ml rice oil Golden Turtle for Chefs™ (Art. 60354)
• 20 servings rice ribbon noodles Golden Turtle for Chefs™ (Art. 60111)