Ingredients
- 1 jar Valcom authentic pad thai stir fry paste
- 400g jumbo peeled prawns
- 800g stir fry veggies of your choice (I chose thinly sliced carrot, purple and green cabbage, and kale)
- 1 red onion, diced
- 2 eggs, lightly beaten
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon lemon olive oil
- 1 teaspoon sesame oil
- Gluten free rice noodles (pad thai)
- 1 bunch coriander
- 2 limes
- 1 1/2 tablespoon of soy sauce (the twist)
- Fried shallots (optional)
Method
- Cover noodles in boiling water and let sit for 7 minutes before draining.
- Heat oil in large fry pan on high heat. Add onion, garlic paste and ginger paste, and cook until fragrant. Add prawns and cook until orange, but not cooked all the way through.
- Add jar of Valcom pad thai stir fry paste and stir. Then add noodles and stir until combined and lower to medium heat.
- Move ingredients to one side of pan. Add sesame oil, then beaten eggs. Once eggs are cooked, mix in with everything else in the pan.
- Add vegetables and soy sauce and stir until vegetables soften.
- Serve immediately with lime, coriander and fried shallots on top.
Product used in recipe
- Valcom - Pad Thai Paste
