Pad Thai Recipe
200 g rice stick noodles
50 ml vegetable oil
10 g garlic, chopped
100 g prawns
30 g bean curd
170 ml Real Thai Pad Thai Sauce
100 g bean sprouts
Boil 200g of rice stick noodles for 3 minutes. Drain and rinse with cold water. Set aside.
Use 50ml vegetable oil in a large frying pan. Add 10g of chopped garlic and sauté.
Add 100g of prawns and 30g of bean curd, stir fry until cooked.
Add noodles and 2 eggs, and 170ml of Real Thai Pad Thai Sauce. Keep stirring and toss to mix well.
Add 100g of bean sprouts.
Stir fry until cooked.
Serve hot and enjoy!
Sugar 32%, Water, Glucose Syrup 14%, Salt, Shallot, Peanut, Garlic, Monosodium Glutamate (E621), as a flavor enhancer, Pepper, Tartaric Acid (E334), as acidity regulators, Sodium Benzoate (E211), as a preservative, Paprika Oleoresin (E160c) as coloring.
*Allergen advice: Contains Peanut
Storage: Keep in a cool, dry place. Refrigerate after opening.
Shelf-life: 18 months