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Vegetables, Eggs, Grains Thai Super1 4 servings

INGREDIENTS

2 tb Vegetable oil
2 Eggs; beaten
250 g Shelled green prawns *
1 pk 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.
NOTES : Ready in 10 to 12 minutes.  Serves 4.
Recipe by: Super Food Ideas (Aussie Magazine)
Converted by MM_Buster v2.0l.

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