Mushroom Egg and Prawn Noodles

Preparation: 15 minutes

Cooking: 12 minutes

Serves 4

300g soft Pad Thai noodles

1 tblspn peanut oil

2 eggs, lightly whisked

300g button mushrooms, halved

2 garlic cloves, crushed

500g small green prawns, de-veined

1/4 cup lime juice

2 tblspn fish sauce

1 tblspn brown sugar

50g snow pea sprouts

1/3 cup roasted peanuts, chopped

Place noodles into a large heat-resistant bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain and set aside. Meanwhile, heat 2 tsp oil in a wok over medium-high heat. Add eggs and cook, stirring constantly, for 2 minutes or until scrambled. Remove and set aside. Heat remaining oil in wok over high heat. Add mushrooms, garlic and prawns and stir-fry for 3 minutes.

Reduce heat to medium, add lime juice, fish sauce, brown sugar and noodles and stir-fry for 2 minutes. Add scrambled eggs, snow pea sprouts and peanuts and stir-fry for 2-3 minutes or until heated through. Serve immediately.