Essential Cuisine Pad Thai - Stir it up Magazine

Ingredients

• 250 g ribbon rice noodles
• 50 g garlic cloves, finely chopped
• 50 g red chilli seeds removed, finely chopped
• 2 limes (for zest and juice)
• 80 ml vegetable oil
• 800 ml diced chicken thighs, skinless
• 250 g spring onions, trimmed and finely sliced
• 500 g prawns
• 250 g beansprouts
• 100 ml thai fish sauce (nam pla) or to taste
• 50 g palm sugar, use light soft brown sugar if unavailable
• 25 g Essential Cuisine Aromatic Stock Base
• 5 large eggs, beaten
• 100 g fresh coriander, chopped
• 10 lime wedges