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Crunchy pad Thai

Crunchy pad Thai

Prep: 25 minutes

Cook: 7 minutes

Makes: 4 main-dish servings

1 package (225g) rice noodle sticks (or angel hair pasta or thin spaghetti); 3 tbsp groundnut oil; 225g boneless chicken breast pieces, cut crosswise into smallstrips; 225g medium-sized prawns, shelled and deveined; 2 tsp minced garlic; ½ cup bottled pad Thai sauce or Thai marinade (or just combine ¼ cup lime juice, ¼ cup nam pla or fish sauce, and 2 tablespoon sugar); 1tbsp soya sauce; 3 large eggs, lightly beaten; 2 cupsfresh bean sprouts; 5 spring onions, sliced diagonally; ¼ cup fresh coriander leaves; ¼ cup salted roasted peanuts, chopped; lime wedges to seve

1. In large bowl, cover noodles with boiling water. Let stand 15 minutes to soften; drain and rinse under cold water; drain again. (If using pasta, cook as label directs and rinse with cold running water.) Return to bowl; toss with a tablespoon of oil to coat.
2. In large non-sticky work or deep pan over high heat, heat remaining oil till hot enough for a drop of water to sizzle. Add chicken, prawn and garlic; stir-fry for 2 minutes, til nearly done. Add noodle, pad Thai sauce and soya sauce; stir-fry until well combined and heated through, about 2 minutes.
3. Push noodle mixture to one side OF WORK. Pour in beaten eggs and cook, without stirring, for 2 minutes. Add spring onions, 1 cup bean sprouts. Continue to toss and stir, mixing eggs and noodles, till eggs are done.
4. Serve topped with remaining bean sprouts, coriander leaves and peanuts. Garnish with lime wedges.
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