Ingredients
- 200g of flat rice noodles
- 300g prawns shelled and deveined
- 8 scallops
- Pinch of salt and chilli flakes
- 1 jar Valcom Pad Thai Stir Fry Paste.
- 2 tsp Fish sauce
- 2 tsp Sugar
- 3 tbsp vegetable oil
- 3 eggs
- 8 stalks Spring onion
- 4 birds-eye Chilli
- 4 handfuls salad mix
- 1 carrot
- 4 handfuls roasted peanuts
- 4 handfuls beanshoots
- 1 lime
Method
- Cook rice noodles according to packet instructions. Aim to slightly undercook as they will cook more when stirfrying. Rinse thoroughly under cold water and set aside.
- Slice spring onions and garlic chives to about 1 inch in length, shred carrots, slice lime and chop nuts.
- Lightly whisk the 3 eggs
- Pat dry the prawns and scallops. Season with a sprinkle of salt and chilli flakes.
- Heat a wok on high with 1 tbsp of oil. Add scallops and prawns and sear on each side until just cooked approx 2 min on each side. Set aside.
- Add another 2 tbsp oil and cook eggs. Roughly breaking into bite sized chunks before setting aside.
- Add the jar of Valcom Pad Thai stir fry paste, sugar and fish sauce to the pan. Add the cooked prawns, scallops, eggs and spring onions and stir through, add the noodles and stir making sure all heated through are coated with sauce.
- Serve Pad Thai noodles with bean-shoots, garlic chives, chopped nuts, shredded carrot, salad mix, lime and chilli. Enjoy!
Product used in recipe
- Valcom - Pad Thai Paste
