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.