Step 1Heat the oil in a pan, add onion, ginger, half chilli (if using) cook for five minutes.
Step 2Add pumpkin and MAGGI Pad Thai Infusion paste, cook gently with stirring for 3 minutes.
Step 3Add MAGGI Fish Sauce and stock, simmer for 15 minutes
Step 4Add MAGGI Pad Thai finishing sauce and coconut milk, bring to the boil and turn heat down to simmer for 5 minutes. Serve topped with remaining chilli
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