Spicy Thai Style Pad Mac

Ingredients

• Sauce Ingredients:
• 3 Tbls Ketchup
• 2 Tbls LKK Chilli-garlic sauce
• 2 Tbls Dark soy sauce
• 1/4 tsp Sugar
• Pinch of white pepper
• 250g No.88 Casarecce pasta - or pasta of choice
• 100g Raw prawns, cleaned.
• 3 x Cloves garlic finely chopped
• 1 x Brown onion, cut in half and then each half thinly sliced
• 1 x Carrot, peeled and julianned.
• 6 x Cherry tomatos - quartered
• 2 x Eggs lightly beaten
• 1 x Spring onion. Cut into 5 cm lengths. Green parts only
• Oil for cooking

Method

1. Bring to the boil 3 litres of salted water (add pinch of salt to water).
2. Mix all sauce ingredients together in a bowl or jug and set aside.
3. Add pasta and cook to packet instructions/al dente or to your preference - 9-11 mins.
4. While pasta is cooking, heat wok or fry pan to high. Add oil and prawns. Fry off prawns until cooked. Remove and set aside (approx 2-3 mins).
5. Turn pan down to low, add a swirl of oil. Add garlic and fry until golden - less than a minute.
6. Add onion and carrots. Continue to stir fry until tender approx 2 mins (its your preference as to firm or softer). Push to one side of pan.
7. Add eggs and let set a little. Stir into egg the onion and carrots to combine well. Turn off heat.
8. Check pasta (should be cooked) drain well in a colander.
9. Turn heat back on to medium. Add pasta and sauce. Mix throughly and ensure all the pasta is coated with the sauce. Check for taste and adjust with salt, pepper, sugar if needed.
10. Add tomato and mix through. Add prawns back in. Give a quick mix through and turn off heat. Add spring onions and incorporate into pasta.
11. Serve immediately. Can be garnished with fresh chilli, sliced spring onions if desired.

Product used in recipe

• Lee Kum Kee - Chilli Garlic Sauce