Shrimp Pad Thai - cooking recipe

Ingredients

14 oz ribbon rice noodles
2 tbsp peanut oil
12 oz raw shrimp, peeled, deveined, tails intact
1 None green onion, sliced + extra to serve
2 cloves garlic, peeled and crushed
1/2 cup pad thai sauce
2 tbsp lemon juice
1 tsp fish sauce
1 None birdseye chili, finely sliced
2 None large eggs
2 cups beansprouts
None None crushed peanuts, sliced red chili, lemon wedges, to serve

Preparation

Prepare the noodles following the packet instructions. Separate and drain.
In a wok or large frying pan, heat the oil on high. Stir-fry the shrimp for 2-3 mins, until changed in color and just cooked through. Transfer to a plate.
Using the same wok, stir-fry the onion and garlic for 1 min. Add the pad thai sauce, juice, fish sauce and chili and stir-fry for 1 min. Toss the noodles through.
Push the noodles to one side of the wok. Crack the eggs into wok, scrambling with a wooden spoon, until just cooked. Toss through the noodle mixture.
Return the shrimp to the wok with beansprouts, tossing well for 1-2 mins.
Serve sprinkled with peanuts, chili and extra green onion. Accompany with lemon wedges.