To maximise freshness put the shrimps straight into the freezer on arrival. Defrost when needed in a couple of minutes in the microwave.

For best results stovetop 

1. Heat up 1 tbsp of oil in a pan on the stove top on a high heat, add shredded vegetables to the pan and fry for 2 minutes.
2. Add defrosted raw shrimps (drain liquid), & fry of for a further 2 minutes.
3. Add rice noodles, egg and Pad Thai dressing into the pan & cook for 2 minutes until sauce reduces & becomes sticky.
4. Portion into two bowls. Cut lime into quarters. Finish with garnish of crispy onions, peanuts, cilantro, chili rings, scallions & a squeeze of lime.

Microwave instructions

1. Drain defrosted raw shrimps and place in bowl with salt and pepper and a tbsp of oil. Plastic wrap. Place in microwave for 4 minutes.
2. remove film from large tray reserve Lime, pots of crispy onions & peanuts, scallion, red chili & cilantro and pad Thai dressing. Pour the shredded vegetables out of the clip lock bag into the tray and add to the microwave. Cook for an additional 2 minutes.
3. Pour pad Thai sauce over ingredients in tray and microwave for one more minute or until pipping hot and shrimp cooked through.
4. Serve the pad Thai dressed noodles and shredded vegetables between two bowls. Top with shrimp, crispy onions, peanuts, cilantro, chili rings, scallions and a squeeze of lime

Cooking tip: For best results use a non-stick frying pan or wok.

Spice warning (If you would prefer a less spicy dish please refrain from adding the chillies in the finishing pot)

Calories 780, Fat 31g, Saturated fat 6g, Carbohydrates 93g, Total sugars 30g, Protein 26g, Fibre 5g, Sodium 1940mg