Phad Thai

INGREDIENTS

• 200g Rice Stick Noodles
• 6 Raw Tiger Prawns, shell removed
• 175g Simply Better Irish Corn Fed Chicken Breast Fillets, finely sliced
• 2 tbsp Simply Better Cold Pressed Rapeseed Oil (for wok)
• 2 Simply Better Free Range Corn Fed Large Eggs, beaten
• 1 tbsp Simply Better Cold Pressed Rapeseed Oil (for eggs)
• 80g Bean Sprouts
• 40g Spring Onions, diced 1cm
• 100g Simply Better Thai Phad Thai Wok Sauce
• 1 tbsp Unsalted Roasted Peanuts, crushed
• 1 tsp Dried Crushed Chillies
• 20g Fried Shallots

METHOD

1. Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
2. Bring a wok to a medium heat, add the oil, then the chicken and stir for 2 minutes before adding the prawns and stir for another minute.
3. Bring the chicken and prawn to one side of the wok. Add the remaining oil and the beaten eggs.
4. Stir quickly and mix the egg with the chicken and prawns.
5. Add the noodles, stir for 1 minute until the noodles start to soften.
6. Then add the sauce and stir well to cover the noodles.
7. Add the bean sprouts and spring onions. Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.
8. Serve in warmed bowls with a sprinkle of the crushed peanuts, fried shallots and dried chillies.