Pad Thai

Ingredients

• • 250g flat rice noodles
• • 2 tbsp vegetable oil
• • 2 eggs, beaten
• • 300g chicken breast, sliced
• • 2 cloves garlic, minced
• • 2 cups bean sprouts
• • 3 spring onions, chopped
• • 3 tbsp fish sauce
• • 2 tbsp tamarind paste
• • 2 tbsp brown sugar
• • 1 tbsp lime juice
• • Crushed peanuts and lime wedges, to serve

Method

1. Soak the noodles in hot water for 10 minutes until pliable, then drain.
2. Whisk the fish sauce, tamarind paste, brown sugar and lime juice together.
3. Heat the oil in a wok over high heat and scramble the eggs, then push to one side.
4. Add the chicken and garlic and stir-fry for 4-5 minutes until cooked through.
5. Add the noodles and sauce and toss well for 2 minutes.
6. Add the bean sprouts and spring onion and toss for 1 minute more.
7. Serve topped with crushed peanuts and lime wedges.