Pad Thai - Canderel®

Name: Pad Thai - Canderel®
Ingredients: 2-3tbsp rapeseed oil; 225g/8oz firm tofu, cut into small cubes; 100g/3 1/2oz raw prawns, roughly chopped; 3 cloves garlic, peeled and finely sliced; 1 x egg, lightly beaten; 3tbsp fish sauce; 2tbsp tamarind paste (loosen with a little water); 2tbsp Canderel Sugarly; 200g/7oz rice noodles (use Thai flat ones if available) soaked in water for 20 mins; Pinch of chilli flakes; Bunch spring onions, trimmed and finely sliced; 300ml/1/2 pint hot vegetable stock; 370g pack beansprouts; Juice of 1/2 lime; Handful fresh coriander leaves

www.canderel.co.uk

Prep Time: 20 minutes Cook Time: 30 minutes Difficulty: 1 Serves: 4 Pad Thai – Sweetened with Sugarly Method 1. Heat half the oil in a wok and add the tofu, tos

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Ingredients

2-3tbsp rapeseed oil
225g/8oz firm tofu, cut into small cubes
100g/3 1/2oz raw prawns, roughly chopped
3 cloves garlic, peeled and finely sliced
1 x egg, lightly beaten
3tbsp fish sauce
2tbsp tamarind paste (loosen with a little water)
2tbsp Canderel Sugarly
200g/7oz rice noodles (use Thai flat ones if available) soaked in water for 20 mins
Pinch of chilli flakes
Bunch spring onions, trimmed and finely sliced
300ml/1/2 pint hot vegetable stock
370g pack beansprouts
Juice of 1/2 lime
Handful fresh coriander leaves