Lemongrass Pad Thai

Steps

1. Bring a pot of salted water to the boil. Prep veggies. Set chilli aside separately to serve.
2. Cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Just before serving, peel eggs and slice in half.
3. Cook noodles. Cook noodles in boiling water for about 5 minutes, until tender. Drain, then run under cold water to cool. Toss with a drizzle of sesame oil to prevent sticking.
4. Cook veggies. Heat a drizzle of oil in a fry-pan or wok on medium-high heat. Add lemongrass paste, makrut lime leaves, mushrooms and spring onions and cook, stirring, for 4 minutes, until starting to brown.
5. To finish. Add cooked noodles, green beans, first measure of mung bean sprouts, pad Thai sauce and a drizzle of sesame oil to pan. Mix to combine and cook a further 2 minutes, stirring, until noodles are well coated in sauce and hot through.
6. Serve noodles topped with eggs, peanuts, remaining mung bean sprouts and chilli.