250g packet rice stick noodles

2 lemons, juiced

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut oil

2 chicken breast fillets, thinly sliced

500g green prawns, peeled, deveined

3 green onions, thinly sliced diagonally

2 small red chillies, deseeded, finely chopped

2 eggs, lightly beaten

1 cup bean sprouts, tails removed

1/4 cup roasted peanuts, finely chopped, optional

1/2 cup coriander leaves

lime wedges, to serve

Method:

Step 1 Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.

Step 2 Combine lemon juice, fish sauce and sugar in a jug. Whisk with a fork to combine.

Step 3 Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.

Step 4 Add lemon juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.

Step 5 Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime or lemon wedges.

Source:http://www.taste.com.au/recipes/9096/pad+thai