2 tbsp cooking oil/8 sprays
4 spring onions, washed and sliced
1 egg, lightly beaten
1 red chilli, chopped
100g prawns, shelled, deveined and washed
50g marinated tofu or try shredded cooked chicken
100g fresh bean sprouts
100g sugar snap peas, sliced
160g cooked thick rice noodles (I used straight-to-wok noodles)
1 teaspoon Thai fish sauce (optional)
1 bottle WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce
To garnishPeanuts, crushed
Method: 1. Heat one tablespoon of oil/four sprays in a wok and pan fry the chopped spring onions for one minute, add the egg and roll around the wok to make a flat omelette. Flip over, cook for another minute and take out of the pan. Roll the omelette, chop and set aside.
2. Add the second tablespoon/four sprays of oil to the same wok and fry the beansprouts, sugar snap peas and tofu for two minutes, add the prawns and cook until they turn pink, a teaspoon of Thai fish sauce and pour in the WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce. Bring to boil.
3. Add in the pre-cooked noodles and toss gently untill well mixed.
4. Plate up the noodles, prawns and tofu.
5. Garnish with roasted peanuts,extra chili flakes and lime wedges.