Pad Thai

• 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

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.

rice, vegetable oil, eggs, ground chicken, shrimp, sauce, carrot, sugar snap peas, green onions, bean sprouts, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/20869 (may not work)