Pad Thai with a Twist

• 200g peeled prawns (pre-cooked) 
• 1 bunch gai lan (chinese broccoli )
• 1 bunch young lemongrass
• 1 bunch chinese celery 
• 100g bean sprouts
• 2 birdseye chills 
• 2 eggs 
• 50g thai shallots
• 1 handful chinese chives
• 100g extra firm tofu 
• 50g pickled radish 
• 50g dried shrimp 
• 1 Tbsp dried chilli flakes
• 1 Tbsp crushed peanuts
• 2 slices of fresh lime 
• 2 Tbsp vegetable oil 
• 200g Lucky Boat Pad Rice Sticks (3mm flat rice noodles) 

Shiraz Pad Thai Sauce

• 2 Tbsp palm sugar 
• 120g tamarind puree
• 1.5 Tbsp fish sauce
• 125ml Monsoon Valley shiraz wine 

Roughly chop the leaves and herbs, using the stem of the lemongrass. 

Whisk the eggs in a small bowl and set aside. Pierce the birdseye chilli. 

Assemble your wok clock: whisked egg at 12, followed by the finely sliced shallots,the chinese chives (roughly chopped), the tofu (cubed), the pickled radish (finely chopped), the dried shrimp, the dried chilli, crushed peanuts, bean sprouts, and finally the sauce (mixed together in a bowl) 

Mix all the sauce ingredients together in a saucepan and bring to boil to melt the palm sugar. Place that aside. 

Add the vegetable oil to the wok and get it up to a high heat. Once it is smoking hot, add the egg. Once the egg starts to cook, add the shallots and break up the egg. Then work around your wok clock adding ingredients: the chives, tofu, radish,dried shrimp.  Mix through and flip. Next add the fresh vegetables (gai lan, celery, lemongrass, birdseye chilli)  and noodles. Toss that through, then add the sauce and allow to bubble up. Top with the chilli flakes, the prawns and the beansprouts and toss through. If it starts to look too dry, add another dash of the shiraz. 

Serve with fresh lime and crushed peanuts sprinkled over.