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Ingredients
  • 250g dried rice stick noodles
  • 1 ½ tablespoons rice bran oil
  • 350g chicken thigh fillets, fat trimmed, thinly sliced
  • 1 carrot, peeled, cut into matchsticks
  • 4 shallots, cut into 3cm lengths
  • 150g snow peas, trimmed, halved
  • 240g jar pad Thai paste
  • 2 eggs, lightly whisked
  • 65g (1 cup) bean sprouts, trimmed
  • ½ cup fresh coriander leaves
  • 55g (⅓ cup) roasted unsalted peanuts
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