Pad Thai, translating literally as ‘Thai style stir-fry noodles’ is one of the most popular dishes to come from the region. Our Pad Thai stir-fry sauce consists of a balanced mixture of fish sauce, tamarind and palm sugar. We caramelise these ingredients to make an intensely sweet, salty and sour sauce. At Payst HQ for our ‘go-to’ lunch we stir-fry this with prawns or chicken, bean sprouts, Chinese chives, tofu, peanuts, chilli, egg and flat rice noodles finished with a squeeze of fresh lime with very tasty results!

Head chef Sebby Holmes recipe card included.

INGREDIENTS

(Allergens bold/italic/underlined) Palm sugar, water, FISH sauce, tamarind, xanthan gum, salt.

DIRECTIONS

Serves 2

Heat 2 sliced banana shallots in hot oil in a wok. When softened, add 2 beaten eggs and fry for 2 minutes. Add 400g diced prawns/chicken and 200g green beans, stir-fry for 8-10 minutes. Add 250g of softened rice noodles and stir-fry for 5 minutes. Add Payst Pad Thai sauce, stir fry until all ingredients are mixed. Garnish with coriander, spring onion, chopped roasted peanuts, chilli powder and fresh lime. Serve with Prik Nam Pla (chopped birdseye chillies and fish sauce).

NUTRITION

Energy 261kcal/1121kJ Fat 0.0g Of which saturates 0.0g Carbohydrate 62.7g Of which sugars 57.9g Fibre 0.5g Protein 2.9g Salt 4.21g

STORAGE

Store in a cool, dry place. Shake before use.

Gluten free.