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


2 – 4 people


  • 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)


  • 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.

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