Ingredients
- 100g rice noodles
- 2tbsp oil
- 100g raw pealed prawns
- 50g firm tofu cut into 2cm cubes
- 1/2 jar Valcom Pad Thai Stir-fry Paste
- 1tsp fish sauce
- 1tsp sugar
- 2 eggs whisked
- 1/4 cup shredded red cabbage
- 1/4 cup shredded carrot
- 1/2 cup spring onion chopped into 3cm lengths
- 8 Curly lettuce leaves
- 1/4 cup chopped roasted peanuts
- 1/2 Lemon sliced into wedges
- Chilli flakes to taste
Method
- Boil a pot of water and cook noodles according to packet instructions. Rinse in tap water, drain and set aside.
- While noodles are cooking shred/cut the veges and cook the egg. To do this heat 1tbsp oil in a wok on high heat and when hot add whisked egg. Cook on one side until almost cooked through, then flip to briefly cook the other side. Transfer to a chopping board. When cool enough to handle, roll into a log shape and slice the egg.
- Heat 1 tbsp oil in the hot wok and stir fry the prawns. Once prawns are just cooked and the tofu and Valcom Pad Thai Stir-fry Paste, fish sauce and sugar and stir fry for a further minute
- Rinse the rice noodles in warm water to loosen them then drain and add the noodles to the wok and stirfry for 1 minute to coat the noodles with sauce.
- Add the shredded carrot, red cabbage, spring onion and egg pieces into the noodles. Mix through and cook for 1 minute.
- Serve the noodles on top of a bed of curly lettuce leaves. Top with chopped peanuts, lemon wedges and chilli flakes to personal taste. Enjoy!
Product used in recipe
- VALCOM - VALCOM PAD THAI PASTE
