1 x Marion’s Kitchen Pad Thai, which includes:
RICE STICK NOODLES
PAD THAI SAUCE
1 tbsp vegetable or canola oil
800g (about 1.7 lb) white fish fillet, skinless
2 spring onions (scallions), finely sliced
1 long red chilli, finely sliced
Place RICE STICK NOODLES in a large heat-safe bowl and cover with boiling water. Use a fork to stir and separate the noodles then leave to soak for 5-10 minutes or until softened. Drain noodles and rinse with cold water. Set aside for later.
Heat oil over high heat and stir-fry your meat or prawns until just cooked through. Push everything to one side of the pan and add egg to the empty side. Let egg set for a minute, then break it up. Add softened noodles and my PAD THAI SAUCE. Stir-fry for another 1-2 minutes until well combined.
Remove the pan from heat. Roughly chop the PEANUTS and add to the noodles along with the spring onion. Toss together until well combined. Serve warm with lemon/lime wedges. Enjoy!