Instructions: Drop noodles into boiling water and cook for 5 minutes.

Drain well and spread on a tray to dry.

Stir fry the prawns chicken and garlic in half the oil until tee chicken turns white.

Remove and set aside.

Pour the beaten egg into the pan swirling over high heat so the egg cooks in a thin crepe.

Turn when the underside is firm.

Remove roll up and cut into fine shreds or break up into small pieces in the pan and then remove.

Stir fry the bean sprouts until they are only just beginning to turn limp.

Do not overcook.

Remove from pan.

Add remaining oil and stir fry the noodles until they are coated with the oil.

Return the prawns and chicken to the pan with half the egg all the bean sprouts and the remaining ingredients.

Mix together well and heat through thoroughly.

Pile the noodles onto a platter and garnish with the remaining shredded egg and the prepared garnishes arranging lime wedges around the edge.

Hint. thais prefer the 5 mm wide flat noodle made from rice but this dish can be made with egg noodles cellophane noodles or fine rice vermicelli.

Serves 4 6

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