Pad Thai Noodles with Prawns

i made this for dinner tonight and it was really good. it was much better than i thought it would be. i even forgot to add the spring onions and the peanuts and it was still good, but it would have been even better if i had remembered them. it was also really easy to make. here's the recipe...

...recipe ever so slightly adapted from the november 2005 issue of Good Food magazine
8 ounces medium or thin rice noodles
12 ounces raw prawns, peeled (shrimp)
6 tablespoons groundnut oil (peanut oil)
4 cloves garlic, pressed
1 medium red chillies, deseeded and finely chopped
1 medium red onion, thinly sliced
2 tablespoons fish sauce
2 limes, juiced
4 large eggs, lightly beaten
1 handful fresh coriander leaves (cilantro)
4 ounces roasted unsalted peanuts, chopped
4 spring onions, sliced

1. Cook noodles according to package instructions. Set aside.
2. Heat oil in a large frying pan or wok over high heat. Add the garlic, chillies and onion, then fry for 1-2 minutes. Add the prawns, then fry for a further 2 minutes, or until pink. Stir in fish sauce and lime juice and toss in the noodles. Heat through for 1-2 minutes. Move the stir fry ingredients to the edge of the pan, then add egg, spreading over the bottom of the pan. Cook for 1 minute, then stir into little shreds. Combine the egg with the main ingredients and half the coriander leaves, peanuts and spring onions.
3. Serve with the remaining coriander, peanuts, and spring onions sprinkled over the top.


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