4 tbsp Pad Thai Sauce 100g Folded Rice Noodles, cooked 2 tbsp vegetable oil 180g large raw prawns, peeled 1 garlic clove, crushed 1 egg, beaten 50g roasted salted peanuts, crushed 4 spring onions, sliced lengthways 80g bean sprouts 1 lime, cut into wedges 1 tbsp chopped coriander
- Prepare rice noodles as per cooking instructions on pack.
- Heat oil in a wok, add prawns and stir-fry for 2 minutes. Add garlic and cook for a further 30 seconds.
- Pour in beaten egg and stir-fry for a few seconds until slightly scrambled, then lower the heat and add Thai Taste Rice Noodles and Thai Taste Pad Thai Sauce. Stir-fry for 2 minutes until the noodles are hot.
- Add the peanuts, spring onions and bean sprouts, mix well and serve with lime wedges and chopped coriander.
You may substitute prawns with diced chicken or chopped vegetables.
Rice noodles are widely used in both hot and cold dishes. Highly versatile and naturally gluten free they are ideal for soups, salads and stir fry's.