Pad Thai

• 1/2 lb ribbon rice noodles
• 2 tbsp oil
• 1 None red onion, peeled and sliced
• 2 clove garlic, peeled and minced
• 7 oz boneless, skinless chicken breast, sliced
• 7 oz peeled raw shrimp, tails intact
• 2 None large eggs, lightly beaten
• 1/3 cup roasted peanuts, crushed
• 1/4 cup lime or lemon juice
• 1/4 cup basil leaves
• 2 tbsp brown sugar or palm sugar
• 2 tbsp fish sauce
• 2 tbsp cilantro leaves, plus more, to serve
• 1 None red chili, chopped

1. Prepare the noodles according to the package directions, then drain well and set aside.
2. Heat the oil in a wok over a high heat. Stir-fry the onion and garlic for 1 min. Mix in the chicken and shrimp and stir-fry for 4-5 mins, until cooked.
3. Push the mixture to the side of pan. Add the egg and spread over the side and base of the wok, and stir-fry until just cooked.
4. Toss in the remaining ingredients and noodles and stir-fry for 2 mins. Serve sprinkled with more cilantro.

rice noodles, oil, red onion, clove garlic, chicken, shrimp, eggs, peanuts, lime, basil, brown sugar, fish sauce, cilantro, red chili

Taken from recipes-plus.com/api/v2.0/recipes/28301 (may not work)