PREP TIME 15 mins
COOK TIME 30 mins

SERVES 4 to 6

200g dried pad thai rice noodles
1/4 cup lime juice
2 tbsp fish sauce
1 tbsp brown sugar
3 tbsp TFC Garlic, Chilli and Thai Basil Paste
2 tbsp peanut oil
1 egg, lightly beaten
500g pork mince
2 tbsp kecap manis
1 brown onion, cut into thin wedges
1 carrot, halved lengthways, sliced diagonally
100g green beans, trimmed and cut
1/2 cup bean sprouts
Fried shallots, to serve
Fresh coriander leaves, to serve
Lime wedges, to serve
Roasted peanuts, roughly chopped, to serve


1.Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 minutes or until just tender. Using a fork, separate noodles. Drain. Combine lime juice, fish sauce, sugar and garlic paste in a small bowl.
2.Meanwhile, heat a wok over high heat. Add 2 teaspoons of oil. Swirl to coat. Add egg. Swirl to cover the base of the wok. Cook for 1 minute or until just set. Transfer to a board. Roll up. Thinly slice.
3.Add 1 tablespoon oil to the wok. Swirl to coat. Stir-fry mince, breaking up lumps, for 8 minutes or until browned. Add kecap manis. Stir-fry until mince is golden and sticky. Transfer to a bowl. Add remaining oil to wok. Swirl to coat. Add onion and carrot—Stir-fry for 4 minutes. Add beans. Stir-fry for 2 minutes or until starting to char.
4.Return mince with noodles and sauce mixture to wok. Stir-fry for 2 to 3 minutes or until heated through. Top with egg, bean sprouts, shallots, and coriander. Serve with lime wedges.