RECIPE BY:

Lisa-Jane Fudge (Cook Snap Win winner of 2017)

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 tbsp oil
• 10 green prawns (peeled and deveined)
• 60gm firm tofu (cut into small cubes)
• ½ jar Valcom Pad Thai Paste
• ½ tbsp Squid Brand Fish Sauce
• 1 tbsp tamarind puree
• ½ tbsp sugar
• ½ tsp chilli powder
• 100g Erawan Pad Thai Noodles
• 1 egg (whisked)
• 2 cup bean sprouts
• ½ cup Chinese chives or spring onion (cut into 2 cm lengths)
• ¼ cup ground roasted peanuts (optional)
• 1 lime (cut into 4 pieces)

METHOD:

• Place noodles in a bowl of boiling water for 10-15 minutes. Drain and rinse in cold water to stop the cooking process. Set aside.
• Heat 1 tbsp oil over medium heat and stir-fry prawns and tofu until just cooked.
• Add Valcom Pad Thai Paste and mix well. Stir in fish sauce, tamarind puree, sugar and chilli powder.
• Rinse rice noodles then add to pan and stir through. Push the mixture to one side of pan, add 1 tbsp oil, then add beaten egg and allow it to cook slightly before tossing it through the noodle mixture.
• Throw in the bean sprouts and chives, stir thoroughly for 1 minute.
• Dish out and garnish with peanuts and a quarter of a lime.