Prawn Pad Thai

Ingredients

• 200g Rice Stick Noodles
• 2 tblsp Salt reduced soy sauce
• 2 tblsp Lime juice
• 1 tblsp Squid Brand Fish Sauce
• 1 tblsp Olive Oil
• 400g Raw Prawns, peeled and deveined
• 1 Small Red Chilli, seeded and finely chopped
• 2 Carrots, finely chopped
• 2 Eggs
• Handful spring onion, finely chopped
• 2 cups Bean Sprouts
• 1/2 Bunch Coriander, some finely chopped, some leaves in tact
• 1/2 cup Roasted Peanuts, crushed
• Lime wedges, on side of each plate

Method

1. Clean and devein prawns.
2. Put noodles in a bowl, cover with hot water. Soak for 5 minutes while chopping all required vegetables then drain.
3. Combine the soy sauce, lime juice and fish sauce in a bowl.
4. Heat the oil in a wok over high heat, add prawns and chilli, stir-fry for 5 minutes or so, prawns will become pink.
5. Add the carrot, egg, rice noodles and spring onion, along with the soy/fish sauce/lime mixture, and stir-fry for a further 2 minutes. Throw in the bean sprouts and coriander and toss to combine.
6. Top with crushed peanuts, fresh bean sprouts and lime wedges to serve.

Product used in recipe

• Squid Brand - Fish Sauce