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| Pad Thai 1 package (225g) flat rice stick noodles or angel hair pasta 225g medium-sized prawns, shelled and deveined 1/4 cup fresh lime juice 1/4 cup Asian fish sauce 2 tablespoons sugar 1 tablespoon vegetable oil 2 garlic cloves, finely chopped 1/4 teaspoon crushed red pepper 3 large eggs, lightly beaten 170g bean sprouts (2 cups), rinsed & drained 1/3 cup unsalted roasted peanuts, coarsely chopped 3 green onions, thinly sliced 1/2 cup loosely packed fresh coriander leaves Lime wedges  In a large bowl, soak noodles in enough hot tap water to cover for 20 minutes. Or, break angel hair pasta in half; cook as label directs, and rinse with cold running water. Meanwhile, cut each prawn horizontally in half. In a small bowl, combine lime juice, fish sauce, and sugar. Assemble all remaining ingredients and place next to stove. Drain rice noodles. With kitchen shears, cut into 5cm lengths. In a nonstick wok or 30cm frypan, heat over medium heat until hot but not smoking. Add prawns, garlic and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring 2 minutes. Add fish sauce mixture, half of bean sprouts, half of peanuts, and half of green onion ; cook, stirring, 1 minute. Transfer pad thai to warm platter or serving bowl. Top with remaining bean sprouts, peanuts, and green onions and the coriander. Serve with lime wedges. From: Good Housekeeping Fast Weeknight Favorites. Published by Hearst, distributed in Australia by Capricorn Link. 
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