Macadamia Pad Thai

Serves 4

Time 30 minutes

Ingredients

For the Sauce

¼ cup tamarind purée

¼ cup palm sugar, grated

¼ cup soy sauce

¼ cup fish sauce

Other

250g rice noodles

¼ cup macadamia oil

300g pork belly, skin removed, very thinly sliced

300g raw prawns, peeled and tails removed

4 cloves garlic, finely sliced

4 eggs, lightly whisked

2 cups bean sprouts

1 cup spring onion, finely sliced

1 cup macadamia nuts, finely chopped

Salt and pepper to taste

1 lime, cut into wedges to serve

Method

Mix all sauce ingredients in a small bowl and set aside.

Cook rice noodles as per packet instructions, drain and rinse under cold water. Set aside.

Heat a large wok over high heat. Add macadamia oil. When hot, add pork belly and stir fry for 2 minutes. Add prawns and stir fry for 1 minute. Add garlic and stir fry for 30 seconds.

Push the meat to one side of the wok, then add the eggs and stir to break them up into soft omelette pieces.

Add the sauce, half the bean sprouts, spring onion and macadamia nuts, along with all the noodles. Toss gently for about 2 minutes to coat everything evenly. Season to taste and then remove from the heat.

Divide into bowls and garnish with remaining spring onion, bean sprouts, macadamia nuts and lime wedges.