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INGREDIENTS: You will need 200g large peeled prawns. 300g of vegetables (try 4-5 spring onions, shredded mangetout and red pepper). 1 egg beaten (optional). 15ml oil. Prawns can be substituted with vegetables or chicken. STIR FRY: Pour boiled water on noodles in a bowl. Set aside for 10 minutes or until soft whilst cooking the prawns and the sauce. Drain the noodles, rinse in cold water and toss to separate. Heat the oil in a wok or large frying pan, add the prawns and stir fry for 2 minutes. Pour in beaten egg and stir fry for a few seconds until slightly scrambled. Lower the heat, add the mangetout, red pepper, Pad Thai sauce and the noodles. Stir fry for 2 -3 minutes until noodles are hot. Add the sachet of peanut mix and spring onions and stir well Ensure product is thoroughly cooked and piping hot throughout. Do not reheat.
Pad Thai Sauce (Sugar, Water, Shallot, Soya Bean Oil, Salt, Tamarind Paste, Tomato Paste, Garlic, Stabiliser: Modified Corn Starch; Colours: Paprika Oleoresin, Ammonia Caramel; Emulsifier: Xanthan Gum; Chilli Powder), Rice Noodles (Rice Flour, Water), Roasted Peanuts.
Store in a cool, dry place. Once opened, use immediately.
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