Instructions: To make the omelette, heat oil in a wok, pour in the eggs, swirl around to coat the wok and allow to cook gently until set. Set aside. Add prawns to the wok and stir-fry quickly until just cooked through. Remove and set aside. Cook the noodles in boiling salted water for 4 minutes. Drain in a colander and rinse under cold running water. Add the noodles to the wok. Combine the seasoning packets with 4 tablespoons cold water. Add to the noodles and stir-fry until heated through. Add the prawns and toss together. Cut the omelette into thin strips. Serve the Pad Thai on a large dish accompanied by sliced omelette shallots, bean sprouts and chopped nuts. The dish may be garnished with chopped chilli and coriander.

* For a delicious variation, substitute 300 grams - 350 grams of chicken strips.

NOTES : Ready in 10 to 12 minutes.

Serves 4.

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