Ingredients

300 gram rice stick noodles

2 tablespoon vegetable or peanut oil

3 eggs, lightly beaten

3 cloves garlic, thinly sliced

150 gram snow peas, trimmed, thinly sliced

2 green onions, thinly sliced

2 tablespoon ketjap mani

1 1/2 tablespoon sweet chilli sauce

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon lemon or lime juice

1/2 cup bean sprouts, rinsed

1/3 cup crushed peanuts, to serve

Method

1.Soak noodles in boiling water in a small heatproof bowl for 5 minutes; stir to separate strands, then drain.

2.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Add egg; cook and stir for 80 seconds or until just firm. Transfer to a heatproof bowl.

3.Add remaining oil to wok and heat over high neat. Stir-fry garlic and snow peas for 1 minute. Add prawns and onion; stir-fry for 1 minute. Add noodles to wok with egg, sauces and juice. Stir-fry for 2 minutes or until heated. Spoon into serving bowls. Serve pad thai topped with bean sprouts and peanuts.