Pad thai

50 g Woolworths crispy onion sprinkles
2 tbsp coriander, to garnish
50 g peanuts, lightly toasted, for serving
50 g mung bean sprouts
2 x 100 g Woolworths medium rice noodles, cooked according to package instructions
500 g Woolworths frozen fully cooked shell-on prawns
2 tbsp coconut oil
4 free range eggs
2 tsp coconut palm sugar, grated
1 lime, juiced, plus 2 extra for serving
1/2 red chilli, finely chopped
2 tbsp fish sauce
2 tbsp Shrimp paste
1 tbsp tamarind paste
6 garlic cloves, finely chopped
5 spring onions, finely sliced
2 tbsp sunflower oil

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

To make the curry paste, heat the oil in a pan over a medium heat. Add the spring onions, chilli and garlic and cook for a few seconds. Remove from the heat and mix in the tamarind paste, shrimp paste, fish sauce, lime juice and palm sugar.
Return to the heat and cook for a further 2 minutes. Remove from the heat and allow to cool.
Heat a little oil in a nonstick frying pan over a medium heat. Whisk the eggs and pour into the pan, making a thin omelette. Cook until set, then set aside.
Heat the coconut oil in a pan over medium to high heat and fry the prawns until golden. Mix in the curry paste and add the noodles. Toss in the bean sprouts, peanuts and chopped omelette. Garnish with coriander, onion sprinkles and wedges of lime.

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