Prawn Pad Thai

2 tbsp peanut oil
1kg medium green prawns, peeled and deveined
4 garlic cloves, crushed
375g packet dried rice stick noodles
500g chicken mince
3 eggs, lightly beaten
185g jar pad thai sauce
8 green onions, sliced
2 cups bean sprouts
3/4 cup coriander leaves
1/2 cup crushed peanutrs
2 long red chillies, thinly sliced
lime wedges to serve

1. In a wok or large frying pain, heat half the oil on high. Stir fry prawns and half the garlicc for 2-3 mins until prawns change colour, then remove from wok and cover to keep warm

2. Place noodles in a large bowl. Cover with boiling water. Stand for 5 minutes until tender and drain.

3. Heat remaining oil and garlic in wok on high. Cook mince 4-6 mins, breaking up lumps as it cooks.

4. Add eggs. Cook, stirring for 1-2 mins until almost set. Toss through noodles, pad thai sauce, onion and prawns. Top with bean sprouts, coriander, peanuts and chilli. Serve with lime.