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Title: Authentic Pad Thai
Yield: 4 Servings

Ingredients

      2 tb vegetable oil
      2    eggs; beaten
    250 g  shelled green prawns *
      1    packet Trident Pad Thai
    250 g  fresh bean sprouts; trimmed
    1/2 bn fresh shallots; trimmed cut
           -to 2 cm
           lengths
    1/2 c  roasted peanuts; chopped
      4 tb water

Instructions

To make the omelette, heat oil in a wok, pour in the eggs, swirl around to
coat the wok and allow to cook gently until set. Set aside. Add prawns
to the wok and stir-fry quickly until just cooked through. Remove and set
aside. Cook the noodles in boiling salted water for 4 minutes. Drain in
a colander and rinse under cold running water. Add the noodles to the
wok. Combine the seasoning packets with 4 tablespoons cold water. Add to
the noodles and stir-fry until heated through. Add the prawns and toss
together. Cut the omelette into thin strips. Serve the Pad Thai on a
large dish accompanied by sliced omelette shallots, bean sprouts and
chopped nuts. The dish may be garnished with chopped chilli and
coriander.

* For a delicious variation, substitute 300 grams - 350 grams of chicken
strips.

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NOTES : Ready in 10 to 12 minutes. Serves 4.

Contributor: Super Food Ideas (Aussie Magazine)

Preparation Time: 0:12

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