Kiwi Pad Thai
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
2 spring onions, finely sliced
150gm bean sprouts
1 C chopped coriander
1/2 C peanuts, roasted & coarsely chopped
Juice of 1 lime
1 lemon, cut into wedges
Extra chopped peanuts
Extra bean sprouts
Put a pot of water on to boil. (For the noodles).
Combine fish sauce, chili sauce & peanut butter. Set aside.
Soak dried noodles in the boiling water for 10mins. Drain & set aside.
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.
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.
Mix in spring onions, bean sprouts, coriander & peanuts.
To serve, place in bowls, squeeze over some lime juice, add extra peanuts, beans sprouts & coriander & a wedge of lemon to garnish.