My new range aims to inspire fresher eating.’ Personally, I’ve been looking to find easier ways to include more fresh vegetables into my busy lifestyle and I think more and more Australians feel the same way. I want people to be able to easily create awesome Asian food at home with ingredients that are clean, fresh and super tasty. ‘I care deeply about what I do and the products, ingredients and recipes I share. Marion Grasby spends all her time thinking about how to make products that people will love eating and sharing. Top with peanuts and serve with lime, a spoonful of chilli powder and spring onion.Eating fresher is easy with a new natural and gluten free range of FRESH WRAP kits from Marion’s Kitchen.Įach kit comes with a flavour-packed sauce for stir-frying fresh veggies and your chosen protein along with crunchy sprinkles like crispy garlic or sesame seeds wrapped up in fresh lettuce or cabbage leaves.

Remove the pan from heat and divide noodles among serving plates. Stir-fry until well combined then toss through the garlic chives and bean shoots.Ħ. Then break up the egg and mix through the other ingredients. Spread the egg around and allow it to set and get golden on the bottom.

Move everything to one side of the pan and add the egg into the empty side.

Add the softened dried shrimp, the pickled radish and bean curd and stir-fry for another 30 seconds.ĥ. Add the prawns and stir-fry until almost cooked. Add the shallot and stir-fry for 30 seconds. Heat oil in a wok or large frying pan over high heat. Remove from heat and set aside for later.Ĥ. Cook for 1-2 minutes until the sugar has dissolved. For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Meanwhile, soak dried shrimp in water for 15 minutes to soften slightly. Then cook them in boiling water for 3-4 minutes or until just tender but not too soft. Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm.

Marion grasby pad thai