Shrimp Pad Thai - cooking recipe

Ingredients

10.5 oz rice noodles
2 tbsp vegetable or peanut oil
3 None eggs, lightly beaten
3 cloves garlic, thinly sliced
5.25 oz snow peas, trimmed, thinly sliced
12 oz raw shrimp, peeled, deveined
2 None spring onions, thinly sliced
2 tbsp sweet soy sauce
1/2 tbsp sweet chili sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lemon or lime juice
2 oz bean sprouts, rinsed
1/4 cup crushed peanuts, to serve

Preparation

Soak noodles in boiling water for 5 mins. Stir to separate strands then drain. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Add eggs and cook for 80 seconds, or until just firm. Set aside.
Add remaining oil to wok. Stir-fry garlic and snow peas over high heat for 1 min. Add shrimp and onion. Stir-fry for 1 min. Add noodles, eggs, sweet soy sauce, chili sauce, fish sauce, soy sauce and lemon juice. Stir-fry for 2 mins, or until heated through. Spoon into serving bowls. Top with bean sprouts and peanuts.