Seafood Pad Thai

Ingredients

250g dried rice stick or vermicelli noodles
2 Tbsp oil
1 red onion, sliced
1 – 2 large red chilies, sliced
2 garlic cloves, crushed
2 cups sliced Chinese cabbage
150g snow peas, diagonally sliced lengthways
500g large green king prawns, peeled de-veined
250g calamari rings
1 cup bean sprouts
1/2 bunch coriander leaves, roughly chopped
2 Tbsp crushed peanuts
2 green spring onions, finely chopped, to garnish
1 lime, cut into wedges, to garnish

Sauce
375ml Campbell’s Real Stock- Fish
1 Tbsp corn flour
1 Tbsp lime juice or tamarind paste
3 Tbsp fish sauce
2 Tbsp palm sugar (chopped) or brown sugar

Directions
Place noodles in a bowl. Cover with boiling water whilst preparing the other ingredients.

Combine sauce ingredients in a jug and set aside.

In a very hot wok, heat 1 Tbsp oil then add onion and stir fry for 1 minute. Then add chili and garlic and cook for another minute.

Add cabbage and snow peas and cook until cabbage has just wilted. Remove from wok and set aside.

Heat wok again until very hot, add remaining oil and cook prawns and calamari until just changed color.

Add the cabbage mixture and drained noodles. Pour over sauce, and cook stirring continuously, for 1-2 minutes until sauce thickens and coats noodles.

Stir in bean shoots, coriander leaves and half the peanuts. Serve on a large plate garnished with remaining peanuts, spring onions and lime wedges.

Makes 4-6 servings
Prep Time: 20 minutes
Cook Time: 10-15 minutes