Chicken and prawn pad Thai recipe

Ingredients

• 3 tbsp caster sugar
• 1 tbsp rice wine vinegar
• 1 tbsp malt vinegar
• 1 1/2 tbsp tomato ketchup
• 2 tbsp tamarind concentrate
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 pinch salt
• 2 boneless and skinless chicken thighs
• 2 tbsp vegetable oil
• 200 g rice noodles
• 150 g cooked, peeled prawns
• 1 leek, finely sliced
• 1 red onion, finely sliced
• 2 spring onions, finely sliced
• 75 g bean sprouts
• 2 1/2 cm (1 inch) piece of ginger, peeled and grated
• 1 garlic clove, crushed
• 1 red chilli, deseeded and finely sliced
• 1 pinch dried chilli flakes
• 2 eggs, lightly beaten
• 2 tbsp amai sauce
• 2 tbsp fish sauce
• 1 pinch sea salt and white pepper, to taste
• 1 sprig of coriander, leaves picked and roughly chopped
• 1 sprig of fresh mint, leaves picked and finely sliced
• 50 g unsalted peanuts, roughly chopped
• 2 tbsp crispy fried onions
• 2 lime wedges