Chicken pad thai

Sweet-sour-savoury rice noodles with chicken, egg and crunchy peanuts, made with kitchen cupboard shortcuts. Mild as written, with fresh chilli to add at the table.

Ingredients

• 250 g Rice noodles
• 400 g Chicken breast, sliced into strips
• 30 ml Vegetable oil
• 2 Eggs, beaten
• 0.5 Garlic, crushed
• 150 g Beansprouts
• 4 Spring onions, sliced
• 40 g Roasted peanuts, roughly chopped
• 30 ml Fish sauce
• 30 g Ketchup
• 15 g Caster sugar
• 2 Limes, one juiced, one in wedges
• 1 Fresh chillies, sliced, to serve at the table

Method

1. Soak or boil the noodles as the packet says until just tender. Drain and rinse.
2. Stir the fish sauce, ketchup, sugar and the juice of one lime together in a small bowl.
3. Stir-fry the chicken in half the oil in a wok until cooked through, adding the garlic for the last minute.
4. Push the chicken to one side, add the rest of the oil and the eggs and scramble for a minute.
5. Tip in the noodles and sauce and toss over a high heat. Add the beansprouts and most of the spring onions for the last minute.
6. Top with peanuts and spring onions and serve with lime wedges and chilli.