METHOD

1. Cook noodles following the packet directions. Drain and cover to keep warm. Combine the fish sauce, palm sugar and lime juice. Stir to dissolve the sugar then set aside.
2. Heat the wok over a high heat until hot. Add 2 teaspoons of oil and swirl to coat the surface.  Add half the prawns and stir-fry for 1 minute or until they turn pink. Remove to a plate. Repeat with oil and remaining prawns.
3. Add 2 teaspoons of oil and the Broccolini® to the hot wok, stir-fry for 1 minute. Add 1 tablespoon of water, cover and steam for 30 seconds. Remove to the plate with the prawns. Add the remaining oil. Pour in the eggs. Cook, gently stirring for 1 minute, or until scrambled. Push to one side of the wok.
4. Add stir-fry paste, cook for 30 seconds. Return the Broccolini® and prawns to the wok with the noodles and fish sauce mixture. Stir-fry until combined and hot. Add the onions, stir-fry for 30 seconds. Top with bean sprouts, coriander and fried shallots. Serve with lime.

Tip: This meal is best served as a side. 

Tip: For a chicken and Broccolini® pad Thai, replace the prawns with 600g chicken breast fillet, thinly sliced.