200 g packet pad Thai rice stick noodles
500 g pork mince
2 eggs, lightly beaten
200 g sachet pad Thai stir-fry sauce
5 green spring onions, thinly sliced diagonally
lime wedges, to serve
Fresh coriander leaves, sliced red chillies and bean sprouts, to garnish
- Cook noodles according to their packet directions. Drain and cover to keep warm.
- Heat a lightly oiled, large wok over a high heat. Add pork in two batches. Stir-fry for about 3 to 4 minutes, or until just cooked. Remove.
- Add 2 tsps of oil to same hot wok. Pour in eggs. Cook, gently stirring, for 1 minute, or until scrambled. Return pork to wok with noodles and sauce. Stir-fry until combined and hot. Stir in onions.
- Serve with lime. Garnish with coriander, chillies and sprouts.