Pad Thai

Name: Pad Thai
Ingredients: 1 pkg (14 oz) rice stick noodles; 2 tbsp vegetable oil; 3 None eggs, lightly beaten; 10 oz ground chicken; 5 oz peeled shrimp; 1/2 cup Pad Thai sauce; 1 sm carrot, cut into matchsticks; 5 oz sugar snap peas, trimmed; 2 None green onions, cut into 2 inch lengths; 1 cup bean sprouts, rinsed; None None Lemon wedges, to serve

11 ingredients

3 steps

Ingredients

1 pkg (14 oz) rice stick noodles
2 tbsp vegetable oil
3 None eggs, lightly beaten
10 oz ground chicken
5 oz peeled shrimp
1/2 cup Pad Thai sauce
1 sm carrot, cut into matchsticks
5 oz sugar snap peas, trimmed
2 None green onions, cut into 2 inch lengths
1 cup bean sprouts, rinsed
None None Lemon wedges, to serve

Directions

1

Soak noodles in boiling water in a large bowl for 6-8 mins or until softened. Stir with a fork to separate strands; drain.
2

Heat a wok or large skillet on high heat. Add 1 tbsp of the oil; swirl to coat surface. Add eggs and tilt pan to cover. Cook for 1 min or until set underneath. Turn carefully; cook for 1-2 mins or until golden. Transfer to a cutting board; roll up into a log. Slice thinly.
3

Add remaining 1 tbsp oil to wok. Add ground chicken and stir-fry for 3-4 mins or until browned. Add shrimp, sauce and 1/2 cup water; stir-fry for 2-3 mins or until shrimp turn pink. Add noodles, carrots, snap peas and onions; stir-fry for 1 min or until vegetables are just tender. Top with egg and bean sprouts. Serve with lemon wedges.