Pad thai

NZ Woman's Weekly 7/6/2009

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This dish makes a great midweek meal.

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Soak noodles in hot water for around 15 minutes or until they are soft. Rinse in cold water, drain and set aside.
Heat oil in a wok or large frying pan and cook the garlic and shallots for a minute without burning. Add the egg and let it set for a minute. Stir and add fish sauce, lime juice and palm sugar followed by noodles, prawns and meat. Toss over a high heat for 4 to 5 minutes until piping hot.
Add peanuts and sprouts. Heat through and transfer to a serving dish.
Sprinkle with coriander, drizzle with sweet chilli sauce and serve with lime wedges.