Prawn Pad Thai with Peanut Butter


Prawn Pad Thai with Peanut Butter


  • 1 Clove of Garlic, finely chopped
  • 3tbsp Whole Earth Mixed Seed Peanut Butter
  • 2.5cm Fresh Ginger, peeled and finely chopped
  • 30 mls Fish Sauce
  • 30 mls Toasted Sesame Oil
  • Quarter Red Chilli, deseeded and roughly chopped
  • 2 Limes
  • 100 ml Fish Stock
  • 1tbsp Oil
  • 2 red Peppers, thinly sliced
  • 200g Rice Noodles
  • 3 Spring Onions, roughly sliced
  • 180g Frozen King Prawns
  • 50g Roasted Peanuts, roughly chopped
  • Spring Onion leaves & Bean Sprouts to garnish


  1. Mix together the garlic, Whole Earth peanut butter, ginger, fish sauce, sesame oil, chilli, and zest and juice of 1 lime. Stir in the fish stock and season.
  2. Heat the oil in a large frying pan, then add the peppers. Cook for 2min then stir in the peanut sauce mixture. Cook for a further 1 min.
  3. Meanwhile, cook the noodles according to the pack instructions.
  4. Stir the spring onions, prawns and most of the peanuts into the pan and heat through for 3-5min, until cooked through and piping hot.
  5. Cut the remaining lime into wedges. Drain the noodles and serve in four bowls with the Pad Thai, garnished with the remaining peanuts, spring onion leaves and lime wedges.
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