Kiwi Pad Thai

Ingredients

• 375gm dried rice sticks
• 3 Tbsp fish sauce
• 1 C Thai sweet Chili Sauce
• 2 Tbsp peanut butter
• 3 Tbsp cooking oil
• 3 cloves garlic, finely minced
• 1 tsp dried chili flakes
• 2 boneless, skinless, chicken breasts
• 12-15 large raw prawn tails peeled
• 1-2 Tbsp of Spicecraft Kiwi Rub
• 4 eggs
• 2 spring onions, finely sliced
• 150gm bean sprouts
• 1 C chopped coriander
• 1/2 C peanuts, roasted & coarsely chopped

To serve:

• Juice of 1 lime
• 1 lemon, cut into wedges
• Extra chopped peanuts
• Extra bean sprouts
• Extra coriander

Method

1. Put a pot of water on to boil. (For the noodles).
2. Combine fish sauce, chili sauce & peanut butter. Set aside.
3. Soak dried noodles in the boiling water for 10mins. Drain & set aside.
4. While noodles are cooking, heat oil in a wok or fry pan & stir-fry garlic, chilies, chicken & prawns & Kiwi Rub over high heat 2-4 minutes until cooked. Add beaten eggs & stir-fry until just set.
5. Take a small amount of the cooked noodles & some of the sauce you made earlier & add to the pan, toss to combine, repeat this step until all the noodles & all the sauce is in the pan & everything is well combined.
6. Mix in spring onions, bean sprouts, coriander & peanuts.
7. To serve, place in bowls, squeeze over some lime juice, add extra peanuts, beans sprouts & coriander & a wedge of lemon to garnish.