Pad Thai

Prep	Cooking	Serves
10 mins	30 mins	2 Adults

A Thai inspired blend of sweet, salty and sour all in one dish.

Recipe by The Devilled Egg | Online Cookery School.

Ingredients

• 100g rice noodles, cooked or wok ready
• 3 tbsp of Fussels Chilli Infused Rapeseed Oil
• 2 eggs, lightly beaten
• 150g prawns, raw
• 2 chicken breasts, sliced
• 2 spring onions
• 3 tbsp fish sauce
• 1 tablespoon of soy sauce
• 2 tbsp lime juice
• 1 tbsp muscovado sugar
• 2 tbsp roasted peanuts, lightly crushed
• 1 small bunch of coriander, finely chopped

Method

Combine the sugar, soy, coriander sprigs, lime juice and fish sauce into a bowl, stir until the sugar dissolves.

Crack the eggs into another bowl and mix them with the sliced spring onions.

Heat the Fussels Chilli Oil in a pan and add the chicken and brown.

Once the chicken is staring to colour, add the prawns and cook for another 3-4 minutes.

Add the fish sauce mix and simmer for a couple of minutes.

Once the meats are cooked, add the noodles for 1 minute followed by the egg mix, cook for further 2-3 minutes.

Stir the nuts and coriander leaves through and serve with a lime wedge.