Prawn Pad Thai - cooking recipe

Ingredients

2 tbsp peanut oil
2 1/4 lb large shrimp, peeled, deveined, tails intact
4 cloves garlic, minced
1 lb ground chicken
3 None eggs, lightly beaten
13 oz dried rice noodles, soaked in boiling water for 5 mins, drained
3/4 cup pad thai sauce
8 None spring onions, chopped into 3/4 inch pieces
3.5 oz bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup peanuts, crushed, toasted
2 None long red chilies, thinly sliced
None None lime wedges, to serve

Preparation

In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry shrimp and 2 cloves garlic for 2-3 mins, until shrimp are cooked through. Set aside. Add remaining oil, garlic and ground chicken and cook for 4-6 mins, until browned. Move to the side of wok and add eggs. Cook, stirring, for 1-2 mins, until almost set. Add noodles, pad thai sauce and spring onions. Return shrimp to pan and toss to combine.
Serve topped with bean sprouts, cilantro, peanuts and chili and lime wedges on the side.