Shrimp Pad Thai

• 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

1. Prepare the noodles following the packet instructions. Separate and drain.
2. 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.
3. 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.
4. 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.
5. Return the shrimp to the wok with beansprouts, tossing well for 1-2 mins.
6. Serve sprinkled with peanuts, chili and extra green onion. Accompany with lemon wedges.

rice noodles, peanut oil, shrimp, green onion, garlic, thai sauce, lemon juice, fish sauce, birdseye chili, eggs, beansprouts, peanuts

Taken from recipes-plus.com/api/v2.0/recipes/26925 (may not work)