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Categories:
rice vegetable oil eggs ground chicken shrimp sauce carrot sugar snap peas green onions bean sprouts lemon wedges
Viewed: 31 - Published at: 8 years agoIngredients
- 1 pkg (14 oz) rice stick noodles
- 2 tbsp vegetable oil
- 3 None eggs, lightly beaten
- 10 oz ground chicken
- 5 oz peeled shrimp
- 1/2 cup Pad Thai sauce
- 1 sm carrot, cut into matchsticks
- 5 oz sugar snap peas, trimmed
- 2 None green onions, cut into 2 inch lengths
- 1 cup bean sprouts, rinsed
- None None Lemon wedges, to serve
Method
- Soak noodles in boiling water in a large bowl for 6-8 mins or until softened. Stir with a fork to separate strands; drain.
- Heat a wok or large skillet on high heat. Add 1 tbsp of the oil; swirl to coat surface. Add eggs and tilt pan to cover. Cook for 1 min or until set underneath. Turn carefully; cook for 1-2 mins or until golden. Transfer to a cutting board; roll up into a log. Slice thinly.
- Add remaining 1 tbsp oil to wok. Add ground chicken and stir-fry for 3-4 mins or until browned. Add shrimp, sauce and 1/2 cup water; stir-fry for 2-3 mins or until shrimp turn pink. Add noodles, carrots, snap peas and onions; stir-fry for 1 min or until vegetables are just tender. Top with egg and bean sprouts. Serve with lemon wedges.
