FUTURISTIC FOOD PRODUCTS OFTEN INVOLVE INNOVATIONS THAT
Pad thai
1. Pad Thai
30m prep 10m cook 4 servings
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Image by Guy Bailey
14 Ingredients
250g packet rice stick noodles
2 tbsp lime juice
2 tbsp !sh sauce
2 tbsp brown sugar
2 tbsp peanut oil
2 Lilydale Free Range Chicken Breast
500g green prawns, peeled, deveined
3 green onions, thinly sliced diagonally
2 small red chillies, deseeded, !nely chopped
2 eggs, lightly beaten
1 cup bean sprouts, tails removed
1/4 cup roasted peanuts, !nely chopped, optional
1/2 cup coriander leaves
lime wedges, to serve
5 Method Steps
Place into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
Combine , and in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add . Swirl to coat. Add . Stir-fry for 2 minutes until golden. Add ,
and . Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
Add lime juice mixture to wok. Toss to combine. Slowly pour over noodles. Stir-fry for 1 minute. Add .
Toss well.
Spoon pad Thai onto plates. Sprinkle with and . Serve with .
Step 1 noodles
Step 2 lime juice !sh sauce sugar
Step 3 oil chicken prawns onions
chillies
Step 4 eggs sprouts
Step 5 peanuts coriander leaves lime wedges
RECIPE NOTES
Nutritional information includes peanuts
