KTC Prawn Pad Thai Redipe

Prawn Pad Thai. Makes: 4


300g rice noodles
3tbsp KTC Coconut oil
1 ½ red chillies, chopped
3 ½ tsp KTC Minced Garlic and Ginger Paste
6 spring onions, shredded
150g green beans, chopped
handful of bean sprouts
360g prawns, peeled
2 tsp shrimp paste
100g peanuts, chopped
1 egg beaten
1tbsp KTC Lime Juice
splash of soy sauce and KTC Thai Sweet Chilli Sauce
bunch of coriander chopped


  1. Bring a pan of water to the boil, add the noodles and cook for 3 minutes or as per pack instructions.
  2. Heat the oil in a wok over a high heat, add the chilli, KTC garlic and ginger paste, spring onions and stir until the onions soften. Add the beans cook for a few minutes, then add the bean sprouts, prawns, shrimp paste and cook until the prawns are pink and opaque. Stir in half the peanuts, then add the cooked rice noodles.
  3. When heated through push the ingredients to one side and add the egg to the other side. Stir until the egg is cooked, then break it up and mix in. Add the lime juice, soy and sweet chilli sauces, mix and serve immediately with the coriander and the remaining peanuts.