Marion’s Kitchen Pad Thai, which includes:
– PEANUTS
– RICE STICK NOODES
– PAD THAI SAUCE
2 tbsp oil, plus extra for brushing
5 eggs, beaten
400g (14 oz) peeled prawns (shrimp)
½ cup sliced spring onions (scallions)
1 cup bean shoots
lemon or lime wedges to serve
chilli powder to serve (optional)
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