Pad-Thai Prawn Noodles

Serves: 4


300g uncooked prawns

200g noodles (we like to use fresh egg noodles)

200ml Osius Chicken Bone Broth

2 tbsp tamarind paste

30g packed brown sugar

50ml fish sauce

1tbsp chilli powder

2 garlic cloves, crushed and diced

2 tbsp chilli flakes

2 limes, halved

250 g beansprouts

3 spring onions, chopped

40g chopped peanuts

1 tbsp coconut oil


  1. Boil the noodles until al dente, then set aside.
  2. Boil the bone broth. Add tamarind paste, stirring until dissolved.
  3. Add the sugar, fish sauce and chilli powder, stirring well until the sugar is dissolved. 
  4. Marinate prawns in ½ of the mixture and set aside.
  5. Heat coconut oil in a pan, then add garlic. Add prawns and remaining mixture and stir fry until prawns are pink.
  6. Add noodles, bean sprouts, spring onion, 30g chopped peanuts and chilli flakes into a bowl, then stir in the rest of the bone broth mixture.
  7. Add prawns, and toss all ingredients until combined.
  8. Top noodle bowl with remaining peanuts, chilli flakes and a squeeze of lime.