Prawn Pad Thai - cooking recipe

Ingredients

200 g rice noodles
2 tablespoons canola oil
2 eggs, lightly beaten
1 tablespoon chopped ginger
2 large red chilies, chopped
25 medium green raw prawns, peeled,leaving just tail
1/4 cup lemon juice or 1/4 cup lime juice
2 tablespoons fish sauce
1 tablespoon sugar
40 g bean sprouts
2 green onions, sliced
2 tablespoons chopped peanuts

Preparation

Place the rice stick noodles in a bowl and cover with boiling water.
Allow to soak till soft.
Drain and rinse with cold water.
Heat 1 tablepsoon of the oil in a wok over high heat.
Add the eggs, swirl, stir gently and cook until just set.
Remove from the wok and set aside.
Add the remaining oil, ginger and chilli to the wok and cook for 1 minute.
Add the prawns and cook for 3 minutes or till they start to turn pinkish.
Add the noodles, lemon juice, fish sauce and sugar and cook for another 3 minutes.
Toss through the cooked egg, beansprouts and green onions/scallions.
Serve IMMEDIATELY, sprinkled with the peanuts.
You can add more peanuts if you like it crunchier.