Prawn Pad Thai

• 2 tbsp peanut oil
• 2 1/4 lb prawns, peeled (tails left intact) and deveined
• 4 cloves garlic, crushed
• 1 lb ground chicken
• 3 None eggs, lightly beaten
• 13.25 oz rice noodles, soaked in boiling water for 5 mins then drained
• 1 (7 oz) jar pad thai sauce
• 8 None spring onions, sliced
• 4 oz bean sprouts
• 3 oz fresh cilantro leaves
• 2 oz toasted, crushed peanuts
• 2 None long red chilies, thinly sliced
• None None lime wedges, to serve

1. In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry prawns and crushed garlic for 2-3 mins. Remove from heat, cover and keep warm.
2. Add remaining oil and garlic over high heat. Add ground chicken and brown for 4-6 mins. Add eggs and cook, stirring, for 1-2 mins until almost set. Add noodles, pad thai sauce, spring onions, and prawns. Top with bean sprouts, cilantro, peanuts and chilies. Serve with lime wedges.

peanut oil, prawns, garlic, ground chicken, eggs, rice noodles, thai sauce, spring onions, bean sprouts, cilantro, peanuts, long red chilies, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/22432 (may not work)